Linguine With Pork and Garden Vegetables

Linguine With Pork and Garden Vegetables

  • Prep: 15 min
  • Cook Time: 15 min
  • Total: 30 min
  • Serving: 4

Linguine With Pork and Garden Vegetables is a complete meal.


  • 1, 9 ounce package refrigerated, uncooked linguine
  • 3/4 pound boneless pork loin chops, cut into thin strips
  • 6 Italian plum tomatoes, chopped
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/4 cup fresh basil, chopped
  • 1/4 cup Kalamata olives, pitted and halved
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 3 large garlic cloves, minced
  • 2 cups fresh broccoli florets
  • salt and pepper to taste


  1. Cook linguine to desired doneness as directed on package. Drain.
  2. Meanwhile heat oil in a large skillet over medium high heat until hot. Sprinkle pork with salt and pepper. Add pork to skillet. Cook and stir for 3 minutes.
  3. Add broccoli, tomatoes and bell pepper. Cook and stir 3 minutes or until vegetables are crisp tender and pork is no longer pink. Stir in basil and olives.
  4. Add linguine to saucepan or place in a serving bowl. Add pork and vegetable mixture and toss gently to mix.


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