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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1 (16 ounce) package
olive oil, divided
boneless pork loin chops, cut into bite sized pieces
Worcestershire sauce to taste
salt and pepper to taste
green bell pepper, chopped
yellow squash, cut into bite sized pieces
zucchini, cut into bite sized pieces
fresh mushrooms, sliced
garlic, finely chopped
1 (15 ounce) can
1 (14.5 ounce) can
diced tomatoes with juice
2 1/3 tablespoons
red pepper flakes
grated Parmesan cheese for topping
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!
This was good. A little too much basil for me - I only used 2 TBS. I used one pork loin.
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.
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!
Since the sauce takes 35 minutes to simmer, do not boil your noodles until the last 15 minutes of the sauce simmer. I added capers and used fire roasted diced tomatoes. This sauce has a full-bodied flavor and is very good.
Excellent summer meal - I left out the mushrooms for my BF, used fresh tomatoes instead of sauce and canned chopped and used spirals instead of shells, and sized the recipe for 4. Delicious and healthy.
The best recipe I've tried on Allrecipes to date. Very, very tasty!
Was a little bland for my liking. I prefer my food flavorful and even with all the herbs the flavor just wasn't there for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Sea Shells with Summer Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 412
** Calories from Fat: 96
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