Pork and Sea Shells with Summer Vegetables

Name: Pork and Sea Shells with Summer Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
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; ¼ cup red wine; 2 ⅓ tablespoons dried basil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 bay leaves; 1 dash red pepper flakes; grated Parmesan cheese for topping

Rating: 4.17 stars

23 Ratings
14 Reviews
2 Photos

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

By Collier Austin

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Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

412 calories; protein 22.9g; carbohydrates 54.5g; fat 10.7g; cholesterol 29.3mg; sodium 455.1mg. Full Nutrition

Reviews (14)

Most helpful positive review

STEPH577

07/07/2005

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! Read More

Helpful

(17)

Most helpful critical review

tray362

03/07/2006

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

Helpful

(2)

23 Ratings

5 star values: 11
4 star values: 5
3 star values: 7
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

STEPH577

07/07/2005

Helpful

(17)

MsMellie

05/12/2009

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! Read More

Helpful

(7)

Jodi

04/06/2010

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. Read More

Helpful

(7)

SOLYVIVE

09/07/2010

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. Read More

Helpful

(3)

carrienphoebecook

09/06/2008

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. Read More

Helpful

(2)

dianarchy

10/14/2006

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

Helpful

(2)

tray362

03/07/2006

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

Helpful

(2)

Lmestiza

03/10/2010

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. Read More

Helpful

(1)

MindyLou

11/06/2008

Nice simple. Thanks! Read More

Helpful

(1)

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Pork and Sea Shells with Summer Vegetables

Servings Per Recipe: 8
Calories: 412.2

% Daily Value *

protein: 46 %

carbohydrates: 18 %

dietary fiber: 23 %

sugars:

fat: 16 %

saturated fat: 13 %

cholesterol: 10 %

vitamin a iu: 19 %

niacin equivalents: 82 %

vitamin b6: 27 %

vitamin c: 48 %

folate: 33 %

calcium: 12 %

iron: 29 %

magnesium: 22 %

potassium: 22 %

sodium: 18 %

thiamin: 61 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.