Makes: 6 Servings

8oz Ditalini, Ozro or Alphabets, uncooked
1 tsp vegetable oil
1 lb lean, boneless pork loin, cut into 3/4-inch cubes
1/8 tsp ground red pepper
1/8 tsp black pepper
1 cup chopped onion
1/2 cup celery, chopped
3 13 1/4oz cans fat-free, low sodium beef broth
1 1/2 tbsps minced fresh rosemary or
- 1 1/2 tsp dried rosemary
1/2 tsp salt
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 cups fresh spinach
2 tbsps lime juice

1. Heat oil in a large Dutch oven or pot until hot.
2. Add pork; cook until no longer pink, about 4 to 5 minutes.
3. Drain well.
4. Toss pork with red and black pepper in a howl; set aside.
5. Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender.
6. Add pork, remaining beef broth, rosemary and salt.
7. Bring to a boil.
8. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is
done.
9. Stir in spinach and lime juice.
10. Serve immediately.

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