We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Linguine with Pork and Garden Vegetables

(0)
  0 reviews
  • 35 min prep time
  • 35 min total time
  • 10 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Steps

  • 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.
  • 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
6%
Protein
24g
24%
% 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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved