MEMORIES: MY CAULIFLOWER PASTA. SERIOUSLY? I COOKED IT with PORK TENDERLOIN, ASPARAGUS and OTHER VEGGIES.

While at the grocery store, I found this new product; Ronzoni Cauliflower Spaghetti. Well heck yes, I bought it to test it. I decided to make it in a pesto sauce. Overall, I was pleasantly surprised at how good and healthy is this new cauliflower spaghetti. You should try it.
 
Category:  Entrée  
Approx. Prep and Cook Time:  under 30 Minutes
Approximate Cost:    $12.44 or $4.15 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3
 
Ingredients
1 box of Cauliflower spaghetti ($2.99)
1med-size pork tenderloin, cleaned and cut in bite pieces ($2.75)
2 tbsp. Angie’s basting olive oil (.70)
2 tsp. Angie’s dry seasoning (.35)
1 c. Cauliflower florets (.90)
10 Asparagus ($1.50)
1 c. Broccoli ($1.00)
1 avocado ($1.25)
2 to 3 tbsp. of pesto (homemade of purchased) ($1.00)
 
Directions
Clean, dice and season the pork tenderloin. Refrigerate.
Clean and cut all the broccoli, cauliflower florets and asparagus.
Steam briefly until somewhat tender but with a bite to it. Drain.
Sauté the tenderloin until golden brown and 100% cooked.
Cook the cauliflower spaghetti according to the box directions, drain, add the pesto, stir.
Remove the tenderloin bites from the skillet and add all the veggies to the skillet to brown lightly and get the skillet leftover tenderloin flavors.
Slice the avocado and you are ready to plate this meal.       Enjoy!

My Links:
Angie's Pesto: http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil