Pork and Sea Shells with Summer Vegetables

Recipesfull introduces to you: Italian Recipes. (Pork and Sea Shells with Summer Vegetables). Chunks of browned pork and summer vegetables are cooked in a tomato sauce and served over seashell pasta.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 8

Yield: 8 servings

Pork and Sea Shells with Summer Vegetables

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

Parmesan Focaccia Bread

World Cuisine

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.

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.

Nutritional Information

Pork and Sea Shells with Summer Vegetables

Servings Per Recipe:8

Calories: 412.2

% Daily Value *

Protein: 22.9g 46%

Carbohydrates: 54.5g 18%

Dietary Fiber: 5.8g 23%

Sugars: 6.5g

Fat: 10.7g 16%

Saturated Fat: 2.6g 13%

Cholesterol: 29.3mg 10%

Vitamin A Iu: 972.3IU 19%

Niacin Equivalents: 10.6mg 82%

Vitamin B6: 0.4mg 27%

Vitamin C: 28.8mg 48%

Folate: 132.1mcg 33%

Calcium: 114.6mg 12%

Iron: 5.2mg 29%

Magnesium: 60.1mg 22%

Potassium: 783.1mg 22%

Sodium: 455.1mg 18%

Thiamin: 0.6mg 61%

Calories From Fat: 96.1

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.