It's a Keeper: Pork Spaghettini

The worst thing about Winter isn't the bad weather. It's the havoc it wreaks on my photography! No beautiful California sun to capture the yumminess of this Pork Spaghettini recipe by Tracey Seaman in the March 2008 issue of Every Day with Rachael Ray.

I'm a sucker for pasta with peanuts in them. I have no idea why, but I just can't seem to resist them. I did make the dish a little healthier by using whole wheat pasta.

This recipe definitely serves 6. I made half and still had a bunch of leftovers. It's not exactly a 30 minute meal, since the prep time is 30 minutes and cook time is 15, but there's nothing really complicated about it.

This would be great as a side dish, too, if you just omit the pork. Here's the recipe with my comments in brackets.

1 1/2 pounds boneless pork loin roast, sliced 1/4 inch thick and cut into 1/4-inch strips
1 1/2 cups chicken broth
5 tablespoons soy sauce
6 cloves garlic, coarsely chopped [Don't skimp on the garlic, people!]
1 pound spaghettini [I used whole wheat linguine because it's what I had on hand and, as mentioned above, the whole wheat is better for you. To be honest, I don't really know what spaghettini is.]
1 pound snow peas
1/4 cup vegetable oil
1 pound cremini mushrooms, quartered
2 bunches scallions, cut into 1/2-inch pieces
1/2 cup salted roasted peanuts [Go wild and just throw in as much as you want.]

1. In a bowl, combine the pork, 1/2 cup chicken broth, 2 tablespoons soy sauce and half of the garlic.

2. In a large pot of boiling, salted water, cook the pasta until al dente. Place the snow peas in a colander and drain the pasta over them.

3. Meanwhile, in a large, deep skillet, heat 2 tablespoons oil over medium-high heat. Add the mushrooms and cook until softened, about 3 minutes. Add the scallions and the remaining garlic and cook for 3 minutes; transfer to a small bowl. In the skillet, heat the remaining 2 tablespoons oil. Add the pork mixture and cook until opaque, about 3 minutes. Add the remaining 1 cup chicken broth and 3 tablespoons soy sauce and cook until the liquid is slightly thickened, about 4 minutes.

4. Return the mushroom mixture to the skillet and remove from the heat. Add the pasta and snow peas and toss. Top with the peanuts. [Then top with more peanuts.]

6 comments:

  1. I love Thai food, so peanuts are a favorite ingredient of mine. This looks like a tasty dish that my family would love. I have to give you full credit for reintroducing Rachael Ray back into my weeknight repertoire. RR sure knows how to make everyday ingredients into a family meal that is so varied in flavor.

    Debby

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  2. I really enjoyed this recipe too when I made it. Since my husband does not like mushrooms I omitted them and added some broccoli in its stead. I blanched the broccoli in the pasta water and then added it to the rest of the mixture.

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  3. Awesome recipe! Do you think it will work well with walnuts instead?

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  4. Hmm, walnuts might be interesting with it. I think anything that you would like in a Chinese food dish would work.

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  5. This looks GREAT! Yet another dish that sounded good when I first saw it, then completely forgot about it!

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