Fajita Pork & Pasta

So, this is the 2nd new recipe this week that I've gotten the go ahead from The Hubby to make again. AND, they have both been from a Weight Watcher's cookbook!!! This one is from Weight Watchers Best Eats.

Fajita Pork & Pasta
Serves 4 @ 8 WW points each

1 1/2 c. whole-wheat penne
6 T. lime juice
2 T. olive oil
1 t. ground cumin
1 t. chili powder
1 t. garlic powder
1-1 lb. pork tenderloin, trimmed and thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 med. onion, cut into thin wedges
1 small carrot, shredded
1-4 oz. can green chiles, drained & chopped
1 med. zucchini, cut in half lengthwise & sliced

*Cook the penne per package directions. Drain and cover to keep warm.

*Meanwhile, combine 2 T. lime juice, 1 T. olive oil, cumin, chili powder and garlic powder in a medium bowl. Add the pork and toss to coat. Heat the remaining 1 T. oil in a large skillet over med-high heat. Add the pork and cook, stirring occasionally, until the pork is browned, about 2-3 min.

*Add the bell peppers, onion, carrot and chiles; cook, stirring constantly, until the veggies are crisp-tender, about 2-3 min. Stir in the zucchini and remaining 4 T. lime juice; cover and cook until the zucchini is crisp-tender, about 2 min. longer. Add the penne and stir to coat.

NOTE: you may also enjoy this with thinly sliced flank steak, boneless chicken or even shrimp! Also, we found that just thinly slicing the meat left them a little large. I would cut them into bite sized pieces next time.