2 ears corn, husks removed
8 oz whole grain pasta
2 tsp olive oil
1 large Spanish onion, chopped
1 lb tomatillos, papery skins removed, rinsed well, stemmed and chopped
1 tbsp chile powder
1/2 tsp salt
3/4 lb pork tenderloin, trimmed and sliced into 1-inch strips
3 oz part skim mozzarella cheese, cubed
Sweet paprika, as desired

Fill a large pot halfway with water and bring to a boil. Add corn, return to a boil and cook for 3 minutes. Drain and set aside until cool enough to hamdle. With a sharp knife, remove kernels. Transfer kernels to a large bowl and set aside.

Cook pasta according to package directions. Drain.

Meanwhile, in a large nonstick skillet, heat oil on medium. Add onion and saute, stirring occasionally, until soft and beginning to turn translucent, about 5 minutes. Add tomatillos, chile powder and salt and saute for 5 minutes. Add pork and saute, stirring often, until cooked through, about 4 minutes.

Add pasta and pork mixture to corn and toss to combine. Top with cheese and paprika.

Clean Eating, August/Septrmber 2012, page 75.

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