PORK AND SEA SHELLS WITH SUMMER VEGETABLES
Chunks of browned pork and summer vegetables are cooked in a tomato sauce and served over seashell pasta.
Provided by Collier Austin
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.
- Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 54.5 g, Cholesterol 29.3 mg, Fat 10.7 g, Fiber 5.8 g, Protein 22.9 g, SaturatedFat 2.6 g, Sodium 455.1 mg, Sugar 6.5 g
SPINACH-PORK STUFFED SHELLS
Becky Burch of Marceline, Missouri shared these Italian-style shells.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a small skillet, cook pork over medium heat until no longer pink; drain and set aside. In a saucepan, bring water to a boil. Add spinach; boil for 1-2 minutes or until wilted. Drain and squeeze dry; chop the spinach. , In a bowl, combine the pork, spinach, egg, 1 tablespoon Parmesan cheese, cream, garlic, salt, nutmeg and pepper. Drain shells; stuff with the pork mixture. Spread 1/4 cup spaghetti sauce in an ungreased 1-qt. baking dish. , Place stuffed shells in dish; drizzle with remaining spaghetti sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400° for 15 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 379 calories, Fat 15g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1064mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein.
WHITE CHEDDAR SHELLS AND CHEESE RECIPE
If you're looking for a kid approved dish that the whole family will love, these white shells and cheese were made just for you! Making a homemade cheese sauce doesn't have to be complicated, and we'll show you just how easy it can be in this recipe!
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Cook pasta according to package instructions. Drain and set aside.
- In a saucepan, heat 1/2 cup butter until melted.
- Slowly whisk in flour until blended, and then slowly add in the milk. Bring mixture to a boil and continue stirring until it starts to thicken. Add in cheese, mustard, salt, and pepper until smooth.
- Add macaroni to the sauce and stir until completely combined.
- Serve topped with extra parmesan cheese and a sprinkle of pepper.
Nutrition Facts : Calories 633 kcal, Carbohydrate 54 g, Protein 28 g, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 94 mg, Sodium 974 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
MEDITERRANEAN BONELESS PORK CHOPS WITH JULIENNED VEGETABLES
Mediterranean Boneless Pork Chops with Julienned Vegetables, a delicious, weeknight meal! Made with pan seared thin sliced boneless pork chops and served topped with sauteed julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).
- To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted with a julienne blade, or slice the zucchini into 1/8-inch thick slices. Cut the slices lengthwise into 1/8-inch thick strips. (Or you can use a spiralizer)
- Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes.
- Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning).
- Transfer to a large work bowl and set aside.
- Reduce oven to 200°F.
- Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes.
- Add to bowl with tomatoes and place in the warm oven.
- Working in two batches, spray the skillet with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. The pork chops are thin so you don't want to over cook them or they will be tough. Set aside on a platter.
- Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind.
- Serve the vegetables over the pork chops and top with Feta cheese.
Nutrition Facts : ServingSize 2 chops, 3/4c veggies, Calories 230 kcal, Carbohydrate 9 g, Protein 28 g, Fat 9 g, Cholesterol 72 mg, Sodium 502 mg, Fiber 2 g, Sugar 2 g, SaturatedFat 2 g
PORK AND SEA SHELLS WITH SUMMER VEGETABLES
Chunks of browned pork and summer vegetables are cooked in a tomato sauce and served over seashell pasta.
Provided by Collier Austin
Categories Italian Recipes
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.
- Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 54.5 g, Cholesterol 29.3 mg, Fat 10.7 g, Fiber 5.8 g, Protein 22.9 g, SaturatedFat 2.6 g, Sodium 455.1 mg, Sugar 6.5 g
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