Pork And Sea Shells With Summer Vegetables Recipe

Name: Pork And Sea Shells With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Pork And Sea Shells With Summer Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Sea Shells With Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions