Small amounts of smoked pork and pesto add big flavor to this
simple but flavorful pasta dish.
Yield: 8 cups (1.9L)
1 1/4 cups (285g) light sour cream
3 Tbs (45g) pesto sauce
12 oz (340g) angel hair pasta, (or linguine), uncooked
2 cloves garlic
6 oz (170g) smoked pork loin, precooked
1 cup (150g) red bell peppers, sliced (one pepper)
10 oz (285g) frozen chopped spinach, (one 10-ounce package),
thawed and drained
4 oz (115g) feta cheese, crumbled (1cup)
In a small bowl, mix light sour cream and pesto together. Set
Cook pasta in boiling water.
While pasta is cooking, spray a large nonstick pan with vegetable oil
spray. Sauté garlic and smoked pork loin for 1–2 minutes. Add pepper strips to pork
and cook until tender.
Stir in drained chopped spinach and drained pasta. Crumble feta cheese
Toss pasta with sour cream sauce. Heat until cheese begins to melt.
Serving Size 1 serving
Calories from Fat 229 (35%)
% Daily Value*
39%Total Fat 26g
Polyunsaturated Fat 1g
Monounsaturated Fat 5.4g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.