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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.7
  • Total Fat: 7.6 g
  • Cholesterol: 49.9 mg
  • Sodium: 117.3 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 21.2 g

View full nutritional breakdown of Pork and Pasta with Vegetables calories by ingredient
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Pork and Pasta with Vegetables

Submitted by: GRETEL1128


I was using up some left over pork loin roast and veggies I had in my fridge. I was using up some left over pork loin roast and veggies I had in my fridge.
Number of Servings: 8


    Garofalo Organic Pasta (2 oz dry), 174 gram(s)
    Extra Virgin Olive Oil Filippo Berio, .33 tbsp
    *Pork Loin Roast - baked, 16.25 oz
    Red Ripe Tomatoes, 55 grams
    Garlic, 14 grams
    Onions, raw, 125 grams
    Chicken stock, home-prepared, 2 cup
    Squash Yellow 200 gram(s)
    Green Peppers (bell peppers), 188 grams
    Mrs. Dash (R) Original Blend, 1 tsp


Saute chopped Garlic and chopped Onion in Olive Oil, add chopped Tomato and Chicken Broth.
Add chopped Squash and Bell Pepper as well as Pork Loin cut into bite sized pieces.
Season with Mrs. Dash.
Bring to a short boil, reduce heat and simmer for 30 minutes.
Add uncooked Pasta and continue cooking until pasta is tender, about 15 more minutes.

Makes 8 servings of 3/4 cup each.

Number of Servings: 8

Recipe submitted by SparkPeople user GRETEL1128.

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