Ribbons And Bows Dinner

• 4-1/2 cups uncooked bow tie pasta
• 2 pork tenderloins (3/4 pound each), cut into 2-inch strips
• 3 tablespoons olive oil, divided
• 2 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 1 jar (15 ounces) Alfredo sauce
• 2-1/2 teaspoons dried basil
• 3/4 teaspoon garlic salt
• 1/4 teaspoon white pepper

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork in 1 tablespoon oil over medium heat until no longer pink; remove and keep warm.
2. In the same pan, saute the broccoli and cauliflower in remaining oil until crisp-tender.
3. Drain pasta; stir into the skillet. Add the Alfredo sauce, pork, basil, garlic salt and pepper. Cook and stir until heated through.

pasta, pork, olive oil, fresh broccoli florets, fresh cauliflowerets, alfredo sauce, basil, garlic salt, white pepper

Taken from www.tasteofhome.com/recipes/ribbons-and-bows-dinner/ (may not work)