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Linguine with Pork and Garden Vegetables

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Linguine with Pork and Garden Vegetables
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4
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Dinner ready in 35 minutes! Enjoy this beautiful pork dinner with linguine and fresh garden vegetables.

Ingredients

1
(9-oz.) pkg. refrigerated linguine
1
tablespoon olive or vegetable oil
3/4
lb. boneless pork loin chops, cut into thin strips
1
large onion, sliced
3
large garlic cloves, minced
2
cups fresh broccoli florets
6
Italian plum tomatoes, chopped
1
yellow or red bell pepper, cut into 1-inch pieces
1/4
cup chopped fresh basil or 1 tablespoon dried basil leaves
1/4
cup halved pitted kalamata olives

Directions

  • 1 In large saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan or place in serving bowl.
  • 2 Meanwhile, heat oil in large skillet over medium-high heat until hot. If desired, sprinkle pork with salt and pepper. Add pork to skillet; cook and stir 3 to 4 minutes or until browned.
  • 3 Add onion and garlic; cook and stir 2 to 3 minutes. Add broccoli, tomatoes and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir in basil and olives.
  • 4 Add pork and vegetable mixture to cooked linguine; toss gently to mix.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
330
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
3g
15%
)
Cholesterol
50mg
17%
Sodium
190mg
8%
Total Carbohydrate
30g
10%
(
Dietary Fiber
4g
16%
,
Sugars
6g
)
Protein
24g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
110%
110%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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