Linguine with Pork and Garden Vegetables

Dinner ready in 35 minutes! Enjoy this beautiful pork dinner with linguine and fresh garden vegetables.

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

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
  • 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
    13%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    4g
    4%
      Sugars
    6g
    6%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    110%;
    Calcium
    6%;
    Iron
    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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