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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Sprinkle pork with salt and pepper; set aside. If using fresh potatoes, cook in lightly salted boiling water for 10 minutes; drain. Set aside.

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  • Cook pasta in lightly salted boiling water according to package directions. Drain. Return pasta to hot saucepan; cover and keep warm.

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  • Meanwhile, in a large skillet, cook garlic in hot olive oil over medium heat for 30 seconds. Add pork. Cook and stir over medium-high heat for 3 to 4 minutes or until pork is browned. Remove pork from skillet. Add onion to skillet (add more oil if necessary). Cook over medium-high heat about 3 minutes or until onion is tender. Add potatoes, peas, olives, broth, wine, 2 tablespoons of the snipped herbs, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cook, uncovered, about 3 minutes or until potatoes and peas are tender.

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  • Transfer potato mixture to the pan with the pasta. Add pork. Gently toss to mix. Heat through over medium heat. Transfer pasta mixture to a warm pasta bowl. Top with shaved Parmesan cheese and the remaining 1 tablespoon snipped herbs. If desired, squeeze lemon wedges over pasta. Serve immediately. Makes 4 main-dish servings.

Nutrition Facts

643 calories; 19 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 60 mg cholesterol; 1026 mg sodium. 1165 mg potassium; 77 g carbohydrates; 8 g fiber; 8 g sugar; 37 g protein; 1069 IU vitamin a; 40 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 165 mcg folate; 1 mcg vitamin b12; 212 mg calcium; 6 mg iron;

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