Pasta Stew with Rosemary Pork

8 ounces ditalini, orzo or alphabets, uncooked
1 teaspoon vegetable oil
1 pound lean, boneless pork loin, cut into 3/4-inch cubes
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 cup chopped onion
1/2 cup chopped celery
3 (13 1/4 ounce) cans fat-free, low-sodium beef broth
1 1/2 tablespoons minced fresh rosemary or
    1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
2 medium sweet potatoes, peeled and cut into
    1-inch cubes (about 3 cups)
2 cups chopped fresh spinach
2 tablespoons lime juice

Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and black pepper in a bowl; set aside.

Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done. Stir in spinach and lime juice. (Stew will continue to absorb liquid.) Serve immediately.

Servings: 6