Cook linguine according to package directions; drain, rinse with cool water. Cut into 3-inch pieces; set aside. Heat oil in large soup kettle over medium-high heat. Add garlic, carrots, corn, zucchini and bay leaves. SautÉ for 5 minutes. Add diced pork loin and stock; bring to a boil. Stir in green onions, parsley and thyme. Reduce heat to low; simmer for 5 minutes.
Stir in cooked pasta; season with salt and pepper.