Pork and Carrots with Pasta

By JaneA

Ingredients

• Substitutions:
• 1 pound pork boneless shoulder
• 3 medium carrots, cut into 1/4 inch
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 3/4 cup chicken broth
• 2 teaspoons chopped fresh or 3/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 3 cups hot cooked spaghetti.
• Pork loin chops make it more tender
• Add 1/4 cup white wine
• Use noodles instead of spaghetti

Preparation

Step 1

Trim fat from pork shoulder. Cut pork into 3/4 inch pieces. Mix pork, carrots, onion and garlic into 2 quart casserole. Cover tightly and microwave on medium (50%) 9 to 11 minutes, untill pork is no longer pink and vegetables are crisp-tender.

Stir in broth, basil, salt and pepper. Cover tightly and microwave 27 to 29 minutes, stirring every 6 minutes, until pork is tender.

Mix cornstarch and water; stir into pork mixture. Cover tightly and microwave on high 1 minute 30 seconds to 2 minutes or until mixture thickens and boils.

Serve pork and vegetables over spaghetti. Sprinkle with Parmesan cheese if desired.