Indulge in a creamy and savory pasta dish with tender pork shoulder and a medley of colorful vegetables.
Follow the steps below to cook the desired recipe
1. 1. Cook the fettuccine pasta according to package instructions, then set aside.
2. 2. In a large skillet, melt butter over medium heat.
3. 3. Add garlic and cook until fragrant, about 1 minute.
4. 4. Add diced pork shoulder and cook until browned on all sides, about 5-7 minutes.
5. 5. Add chopped eggplant, carrots, bell pepper, and celery to the skillet. Cook until vegetables are tender, about 8-10 minutes.
6. 6. Pour in apple cider vinegar and stir to deglaze the pan, scraping up any browned bits from the bottom.
7. 7. Stir in the milk and let simmer for 5-7 minutes until the sauce thickens slightly.
8. 8. Add the cooked fettuccine pasta to the skillet and toss to coat in the creamy sauce.
9. 9. Serve hot and enjoy!
2% low-fat milk
eggplant
pork shoulder
carrots
bell pepper
celery
butter
garlic
apple cider vinegar
fettuccine pasta
