Ingredients:
| 6 ounces | whole wheat thin spaghetti |
| 1/3 cup | reduced sodium soy sauce |
| 2 tablespoons | packed brown sugar |
| 2 | garlic cloves, minced |
| 1 tablespoon | oil |
| 1 pound | boneless pork, thinly sliced (chop or loin) |
| 1 package (8 ounces) | sugar snap peas |
| 2 cups | bell pepper, sliced (2 medium bell peppers) |
Instructions:
- Cook pasta according to package directions.
- Stir soy sauce, brown sugar, and garlic in a small bowl while pasta is cooking.
- Heat oil in a large skillet over medium high heat. Add pork when oil is hot. Cook pork about 5 minutes. Stir frequently.
- Add peas and bell peppers to the skillet. Cook for 3 minutes.
- Add the soy sauce mixture to the vegetables. Cook 3 minutes more.
- Add the pasta and stir until all the ingredients are combined.
Nutrition Facts
4 servings per recipeServing Size: 2 cups
Amount Per Serving
Calories 410
- % Daily Value*
- Total Fat 12g
- 18%
- Saturated Fat 2g
- 10%
- Trans Fat 0g
- Cholesterol 60mg
- 20%
- Sodium 640mg
- 27%
- Total Carbohydrates 49g
- 16%
- Dietary Fiber 7g
- 28%
- Total Sugars 13g
- Added Sugars
- NA*
- Protein 28g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
Source: