Linguine With Pork & Curry

Prep Time
Cook Time
Ready In

"This fusion of Indian and Italian ingredients is an unquestionable success: the curry-chutney sauce gilds the pasta and lends vivid flavor to the pork, peppers, and peas."

Original recipe yields 4 servings


  • Serving Size: 1 (285.4 g)
  • Calories 347.3
  • Total Fat - 7.2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 26.3 mg
  • Sodium - 618.7 mg
  • Total Carbohydrate - 57.7 g
  • Dietary Fiber - 9.5 g
  • Sugars - 4.9 g
  • Protein - 15.5 g
  • Calcium - 49.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 16.9 mg
  • Thiamin - 0.2 mg

Step 1

In a large pot of boiling water, cook the linguine until just tender. Drain well.

Step 2

Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil until hot but not smoking over medium heat.

Step 3

Add the pork and cook, stirring, until the pork is cooked through, about 6 minutes.

Step 4

With a slotted spoon, transfer the pork to a plate.

Step 5

Add the remaining 1 teaspoon oil to the skillet.

Step 6

Add the bell pepper, onion, and garlic and cook, stirring, until the pepper and onion are crisp-tender, about 5 minutes.

Step 7

Stir in the curry powder and cook until fragrant, about 30 seconds.

Step 8

Stir in the broth, peas and carrots, chutney, and cornstarch mixture.

Step 9

Return the pork to the pan.

Step 10

Bring to a boil and cook, stirring, until the mixture is slightly thickened and the peas and carrots are warmed through, about 2 minutes.

Step 11

Transfer the mixture to a large bowl, add the drained pasta, and toss to combine.

Step 12

Divide the pasta mixture among 4 bowls and serve.

Tips & Variations

No special items needed.