Springtime Primavera celebrates the freshness and colors of the season. This pasta dish is packed with vibrant baby-cut carrots, tender asparagus, and succulent strips of lemon garlic pork loin. HERB-OX® Chicken Granulated Bouillon adds extra flavor to a creamy Parmesan sauce. Enjoy this main dish and the essence of spring!
Ingredients
| 8 | ounces linguine |
| 2 | cups thin baby-cut carrots |
| ½ | pound fresh asparagus, trimmed and cut into 1-inch pieces |
| 1 | cup milk |
| 2 | tablespoons all-purpose flour |
| 1½ | teaspoons HERB-OX® Chicken Granulated Bouillon |
| 2 | tablespoons vegetable oil |
| 1 | (1.7-pound) package HORMEL® Lemon Garlic Pork Loin Filet, cut into strips |
| 1 | cup shredded Parmesan cheese |
| Chopped fresh chives, if desired |
Directions
In large pot of boiling water, cook linguine and carrots 8 to 10 minutes or until desired doneness, adding asparagus during last 2 to 3 minutes of cooking. Drain; keep warm.
In small bowl, combine milk, flour and bouillon; mix well.
In large skillet, heat oil over medium-high heat. Add pork. Cook, stirring frequently, 6 to 9 minutes or until pork is no longer pink. Add milk mixture to skillet. Cook, stirring constantly, 2 to 3 minutes or until thickened. Reduce heat to medium-low. Stir in cheese. Cook, stirring constantly, 3 to 4 minutes longer or until cheese is melted. Toss to combine. Sprinkle with chives.