Linguine with Pork and Garden Vegetables

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  • 35 min prep time
  • 35 min total time
  • 10 ingredients
  • 4 servings

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. 1 In large saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan or place in serving bowl.
  2. 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. 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. 4 Add pork and vegetable mixture to cooked linguine; toss gently to mix.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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