Pork and Sea Shells with Summer Vegetables

Pork and Sea Shells with Summer Vegetables

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"Chunks of browned pork and summer vegetables are cooked in a tomato sauce and served over seashell pasta."

Ingredients

1 h 15 m {{adjustedServings}} servings 412 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.
  3. Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.
  4. Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.
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Reviews

10
  1. 17 Ratings

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This was really good! A nice fresh summer pasta recipie. I used broccoli instead of squash, whole wheat penne to make it a bit healthier, and two pork tenderloins instead of chops. It is a re...

We all loved this - I wish I could give it more stars! I - for once - followed the recipe exactly lol. My husband's only comment was that maybe another can of diced tomatoes would be the only ch...

Great recipe! I did make a few changes, though... First, wait to start the water for the pasta until your sauce is simmering. That way, everything is ready at the same time. Secondly, brown the ...