Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 teaspoons organic extra virgin olive oil
- ½ pound well-trimmed pork loin, cut into ½-inch thick strips
- ½ cup onion, chopped
- ½ cup green pepper, chopped
- ½ cup red pepper, chopped
- ½ cup celery, chopped
- ⅓ cup carrot, chopped
- 1 cup eggplant, peeled, diced small squares
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon fennel seed
- ¼ teaspoon red chili flakes
- 1 cup tomatoes, chopped
- ⅓ cup tomato juice or vegetable broth
- 1 cup cooked pasta shapes
- 1 cup spinach, chopped
- ⅓ cup basil, chopped
- ½ teaspoon sea salt
Directions
Heat 2 teaspoons of olive oil in a large non stick skillet or wok.
Sauté pork strips for 3 minutes stirring constantly.
Using a slotted spoon, remove pork and set aside.
Add remaining teaspoon of olive oil to the skillet or wok and heat.
Add the onion, peppers, celery, carrot, eggplant, garlic, italian seasoning, fennel seed and red chili flakes and sauté for 5 minutes, adding a little water to prevent sticking.
Add tomatoes and tomato juice and continue to sauté for 3 minutes longer.
Add cooked pork, cooked pasta shapes, spinach, basil and salt and sauté 2 minutes longer to heat through.
Serve in large bowls over toasted bread rounds, polenta, or cooked rice.