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Pork and Sea Shells with Summer Vegetables

Pork and Sea Shells with Summer Vegetables Recipe

  • 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
  • 1/4 cup red wine
  • 2 1/3 tablespoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 dash red pepper flakes
  • grated Parmesan cheese for topping
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 412
Total Fat 10.7g
Saturated Fat 2.6g
Cholesterol 29mg
Sodium 504mg
Total Carbohydrate 54.5g
Dietary Fiber 5.8g
Sugars 6.5g
Protein 22.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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