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Ingredients
- 1 medium fennel bulb (or sweet onion)
- 1 (7.5-oz) jar marinated artichoke hearts, drained
- ¼ cup all-purpose flour
- ½ teaspoon seasoned salt
- ½ cup egg substitute (or 2 eggs)
- ¼ cup grated Parmesan cheese, divided
- 1 lb pork cubed steak (2 pieces)
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 9 oz refrigerated (or frozen) cheese tortellini
- 1 lemon, for juice
- 2 tablespoons capers
- ¼ cup basil pesto
Steps
- Bring water to a boil for pasta. Cut fennel into quarters lengthwise and remove core; slice into thin strips (1 cup). Chop artichokes. Place flour and seasoned salt in shallow dish. Place egg and 2 tablespoons Parmesan cheese in second dish; whisk until blended. Dip pork in flour (coating both sides).
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter and oil in pan to melt. Dip pork into egg mixture (one at a time), allowing excess to drip off. Add 1 pork steak to pan (wash hands); cook 2–3 minutes on each side or until golden. Drain on paper towels. Repeat with remaining pork.
- Cook pasta following package instructions. Squeeze lemon for juice (2 tablespoons).
- Add fennel and artichokes to same sauté pan; cook and stir 2 minutes. Stir in lemon juice and capers; cook 1–2 more minutes or until lemon juice is reduced by about one-half and fennel is tender.
- Combine pesto and pasta until evenly coated. Cut pork into bite-size strips; top pasta with pork and fennel mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Serve.
Amount per ¼ recipe serving: Calories 700, Total Fat 39g, Sat Fat 13g, Chol 110mg, Sodium 1050mg, Total Carb 45g, Fiber 5g, Sugars 6g, Protein 41g, Calc 35%, Vitamin A 20%, Vitamin C 25%, Iron 25%