• 1 Tbs. olive oil
• 1 lb. boneless pork tenderloin chops, cut into strips
• 2 cloves garlic, crushed
• 4 green onions, sliced
• 1 zucchini, coarsely grated
• 1/2 lb. fresh or frozen pea pods
• 10 cherry tomatoes, halved and drained (if canned)
• 1/2 tsp. oregano
• 1/2 cup dry white wine
• 9 ounces fettuccine or other pasta
• 1/4 cup grated Parmesan or Romano cheese

Heat oil in a heavy nonstick skillet over medium-high heat. Sauté pork strips and garlic until lightly browned. Add vegetables and seasonings. Simmer 4-5 minutes, stirring occasionally, until moisture is almost gone. Add wine and simmer to reduce liquid. Cook pasta in a large pan of boiling water 7-10 minutes, or until just tender. Drain. Pour pork mixture over pasta. Add cheese and toss.

Per serving: calories 787, fat 12.3g, 14% calories from fat, cholesterol 75mg, protein 48.3g, carbohydrates 116.7g, fiber 10.5g, sugar 21.7g, sodium 180mg, diet points 15.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.8, Fruit: 0.0, Bread: 6.1, Lean meat: 0.3, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 3.6

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The recommended wines are: Sauvignon Blanc, Merlot, or Pinot Noir.