Pork and Sea Shells with Summer Vegetables Recipe - Allrecipes.com
Pork and Sea Shells with Summer Vegetables Recipe
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Pork and Sea Shells with Summer Vegetables

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
Jul 07, 2005

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!

Most Helpful Critical Review
Mar 07, 2006

This was good. A little too much basil for me - I only used 2 TBS. I used one pork loin.

Apr 06, 2010

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.

May 12, 2009

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!

Sep 07, 2010

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.

Sep 06, 2008

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.

Oct 14, 2006

The best recipe I've tried on Allrecipes to date. Very, very tasty!

Mar 10, 2010

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.


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 455 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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