Ingredients

3/4 pound boneless pork loin or tenderloin, cut into 1-inch strips
1 teaspoon vegetable or canola oil
Asian dressing (see directions)
6 ounces corkscrew pasta or shells, cooked, drained
1 pound fresh spinach leaves, washed, drained

Yield: 4 servings
Prep time: 30 minutes

Directions

In a large skillet over high heat, stir-fry pork strips in oil just until lightly browned. Remove from heat; toss pork with Asian dressing: 4 tablespoons each soy sauce, dry sherry or orange juice and 1 teaspoon sesame oil; mix well and set aside.

Have pasta cooking.

Meanwhile, prepare spinach and remove coarse stems. Stack leaves on a cutting board and slice into strips.

Drain pasta and toss with the spinach; divide among four plates.

Top with pork strips and dressing. Optional garnishes: sliced green onion, toasted almond slices.

Each serving 290 calories, 8 g fat, 50 mg cholesterol.