Pork and Sea Shells with Summer Vegetables

Pork and Sea Shells with Summer Vegetables

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
KDHNOW
Recipe by  KDHNOW

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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)

Rate This Recipe
STEPH577
17

STEPH577

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 really low fat, but delicious recipie. I had to add a 28 oz. can of tomatoes though. This is definitley a keeper!

MsMellie
7

MsMellie

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 pork for five minutes, then add the diced/chopped veggies and garlic and cook 3-4 minutes altogether. Helps intensify and meld the flavor. You can replace the tomato sauce with Snap-E-Tom (or Spicy V-8) for some extra kick. PS: The red wine adds a robust flavor to the sauce; definitely keep it in. This was a great recipe; will definitely go in the rotation!

Jodi
6

Jodi

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 change he'd make. It was so tasty though, and lots of good veggies for a nice well balanced meal. We used whole wheat shells too.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 54.5 g
  • 18%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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