Easy 30-Minute Delicious Mediterranean Pork Fettuccine with Broccoli
This Mediterranean pork fettuccine is the kind of weeknight dinner that tastes like you tried way harder than you did. Juicy pork shoulder gets a quick Mediterranean marinade — olive oil, lemon, garlic, and herbs — then gets seared and tossed with fettuccine, tender-crisp broccoli, and a jar of tomato basil sauce. Thirty minutes of active cooking, dinner for four, one happy table.
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Table of Contents
Confession: This One Came From a Jar
Since I moved here, I’ve fallen into the most delicious rabbit hole: Italian cooking videos. Late nights, phone in hand, watching chefs twirl pasta and simmer sauces like it’s the easiest thing in the world — honestly, it’s become my favorite kind of entertainment.
Now for my honest confession: the sauce in this Mediterranean pork fettuccine came from a jar. This is my shortcut era, and I’m not even a little ashamed of it. Some weeknights just need dinner on the table in 30 minutes, and a good ready-made pasta sauce gets the job done beautifully.
But all those videos are working on me. Every time I watch Lidia Bastianich cook — and I’ve watched a lot of her videos — I think: someday that’s going to be me, standing over my own pot of sauce simmering from scratch. I’m just not confident enough yet. But I’m getting there, one video and one jarred-sauce dinner at a time.
So if you’re on the same journey — loving Italian food, dreaming of homemade sauce, but living in the real world of busy weeknights — this one’s for you. And if you want to upgrade your kitchen skills alongside me, I’ve linked Lidia’s cookbook below. Her videos are teaching me; her book might be the push we both need.
Why You’ll Love This Mediterranean Pork Fettuccine
Some pasta nights are just pasta. This Mediterranean pork fettuccine is a whole dinner in one pan — protein, vegetables, and a sauce that tastes slow-simmered even though it comes together fast. Here is why it works:
- Big flavor, short clock. About 30 minutes of active cooking after the pork marinates — the marinade does the heavy lifting while you do something else.
- One jar of sauce, zero fuss. A full jar of Bionaturae Organic Tomato Basil sauce brings the brightness; the browned bits from searing the pork bring the depth.
- Feeds four generously. With 1¼ lb of pork shoulder and 12 oz of fettuccine, nobody leaves the table hungry.
- Flexible. Swap the protein, the pasta shape, or the vegetable with whatever you have — the method stays the same.
The Mediterranean Marinade
The secret to this Mediterranean pork fettuccine is the marinade: extra-virgin olive oil, fresh lemon juice, red wine vinegar, plenty of garlic, oregano, rosemary, thyme, salt, pepper, and a pinch of red pepper flakes if you like heat. Slice the pork shoulder thin so it drinks up every bit of flavor, then give it at least 30 minutes — or up to overnight in the fridge if you plan ahead. Thin slices also mean the pork cooks through in a quick sear, staying juicy instead of tough.
Ingredients You’ll Need
Beyond the marinated pork, you need fettuccine, broccoli florets, one jar of Bionaturae Organic Tomato Basil Pasta Sauce, a yellow onion, more garlic, and a splash of reserved pasta water to bring the sauce together. The optional finishes — grated Parmesan, lemon zest, fresh basil, extra red pepper flakes — are worth it if you have them. The sauce is already seasoned, so salt your pasta water and taste the finished dish before adding more salt.
Tips for Juicy Pork
Sear the marinated pork in a single layer over medium-high heat and do not crowd the pan — that is what gives you browned edges instead of steamed meat. Because the slices are thin, they cook through in 3–4 minutes per side. Pork shoulder is safe at 145°F with a 3-minute rest, and thin slices usually get there right in the sear. Pull the pork out while you build the sauce, then toss it back in at the end so it stays tender.
What to Serve With This Mediterranean Pork Fettuccine
This Mediterranean pork fettuccine is a complete meal on its own, but a simple green salad dressed in lemon and olive oil and some warm crusty bread (for the sauce — trust me) make it feel like a proper Italian dinner. A glass of dry Italian white or a light red like Chianti does not hurt either. Leftovers reheat best with a splash of water or pasta water so the sauce loosens back up.
Easy 30-Minute Delicious Mediterranean Pork Fettuccine with Broccoli
Juicy Mediterranean-marinated pork shoulder is seared with garlic and onion, then tossed with fettuccine, tender-crisp broccoli, and a full jar of Bionaturae Organic Tomato Basil Pasta Sauce for a bright weeknight dinner.
Ingredients
- 3 tablespoons extra-virgin olive oil (for the marinade)
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 4 garlic cloves, minced (for the marinade)
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/4 lb pork shoulder, sliced thin
- 12 oz fettuccine
- 4 cups broccoli florets (about 1 medium head)
- 1 jar (24 oz) Bionaturae Organic Tomato Basil Pasta Sauce
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tablespoon olive oil (only if the skillet looks dry after searing)
- Optional finish: grated Parmesan, lemon zest, fresh basil, extra red pepper flakes
How to make it
- Whisk the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, rosemary, thyme, salt, pepper, and red pepper flakes. Slice the pork shoulder into thin strips or bite-size pieces, coat thoroughly, and marinate at least 30 minutes or up to overnight in the fridge.
- Bring a large pot of salted water to a boil. Cook the fettuccine 1 minute less than the package directs. Reserve 1 cup pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the marinated pork with its oil in a single layer and sear 3–4 minutes per side until browned and just cooked through. Remove to a plate and leave the drippings.
- Add the sliced onion and cook 3 minutes until softened. Add the sliced garlic and oregano and cook 30–45 seconds until fragrant.
- Add the broccoli with a splash of water, cover, and steam-sauté 3–4 minutes until bright green and tender-crisp.
- Pour in the full jar of Bionaturae Tomato Basil sauce. Simmer 2 minutes, scraping up the browned bits.
- Return the pork and drained fettuccine. Toss with 1/4–1/2 cup reserved pasta water until the sauce coats everything. Finish with lemon zest, Parmesan, or fresh basil if you like, and serve immediately.
Notes
- Pork shoulder is safe at 145°F with a 3-minute rest; thin slices usually reach that during the sear.
- The sauce is already seasoned, so salt the pasta water and taste the finished dish before adding more salt.
- Leftovers reheat best with a splash of water or pasta water so the sauce loosens. Marinate the pork up to 24 hours ahead; cooked pasta keeps 3–4 days in the fridge.
- Swaps: pork loin, chicken thighs, or Italian sausage for the shoulder; linguine, spaghetti, or penne for the fettuccine; broccolini or cauliflower for the broccoli.
Cookbook Inspiration
If this Mediterranean pork fettuccine has you craving more Italian home cooking, I love Lidia’s From Our Family Table to Yours — more than 100 recipes made with love for all occasions, straight from Lidia’s family table.
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More Recipes to Try
If you loved this Mediterranean pork fettuccine, check out more recipes to try here on the blog.
Twirl, Taste, Repeat
That is the thing about a good marinade — it turns an ordinary weeknight into something worth sitting down for. Make this Mediterranean pork fettuccine this week, play with the herbs until it tastes like yours, and tell me in the comments what you served it with. Happy cooking, friends!
