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Pork and Pasta Stew

Total Time

Prep: 15 min. Cook: 20 min.


6 servings

I especially like to make this stew in summer when I can use vegetables from my own garden. Because it doesn't simmer for hours, I often reach for this recipe when I need dinner in a hurry.


  • 1 pound lean boneless pork, cut into 1-inch strips
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 tablespoon olive oil
  • 1 medium onion, sliced into thin wedges
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 3/4 cup salsa
  • 1 tablespoon brown sugar
  • 3 quarts water
  • 1 teaspoon salt, optional
  • 1 package (8 ounces) spiral pasta
  • 1 cup fresh cut green beans (1-inch pieces)
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  1. Toss pork and lemon-pepper; brown in oil in a skillet over medium heat. Add onion and garlic; saute until tender. Stir in the broth, salsa and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 or until pork is tender.
  2. Meanwhile, in a large saucepan over medium heat, bring water and salt if desired to a boil. Add pasta and beans; return to a boil. Cook, uncovered, for 7 minutes. Add the squash, zucchini and mushrooms. Cook, uncovered, 6-7 minutes more or until pasta and vegetables are tender. Drain; set aside and keep warm.
  3. Combine cornstarch with cold water until smooth; add to the pork mixture and mix well. Bring to a boil; boil and stir for 2 minutes. To serve, place pasta and vegetables in a serving dish; top with pork mixture.

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