Pork and Sea Shells with Summer Vegetables Recipe
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Pork and Sea Shells with Summer Vegetables

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

Rating: This weblink has been rated 10 times with an average star rating of 4.2 Read Reviews (7)

Rate/Review | 363 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (16 ounce) package seashell pasta
  • 3 tablespoons olive oil, divided
  • 6 boneless pork loin chops, cut into bite sized pieces
  • Worcestershire sauce to taste
  • salt and pepper to taste
  • 1 medium green bell pepper, chopped
  • 1 yellow squash, cut into bite sized pieces
  • 1 zucchini, cut into bite sized pieces
  • 6 ounces fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 2 tablespoons tomato paste
  • 1/4 cup red wine
  • 2 1/3 tablespoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 dash red pepper flakes
  • grated Parmesan cheese for topping

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 381 | Total Fat: 9.6g | Cholesterol: 27mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2005 by STEPH577 
This was really good! A nice fresh summer pasta recipie. I used broccoli instead of squash,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by MsMellie 
Great recipe! I did make a few changes, though... First, wait to start the water for the pasta... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2008 by carrienphoebecook 
Excellent summer meal - I left out the mushrooms for my BF, used fresh tomatoes instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2006 by dianarchy 
The best recipe I've tried on Allrecipes to date. Very, very tasty! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2006 by tray362 
This was good. A little too much basil for me - I only used 2 TBS. I used one pork loin. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by Christine W 
I made this last night for dinner and it was ok. I follwed the recipe pretty much exactly... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by MindyLou 
Nice, simple. Thanks! MORE

 
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