Peppery Cajun Pork Pasta
Enjoy this pork made using fettuccine and veggies and sprinkled with Cajun seasoning
- hearty dinner ready in just 35 minutes.
- 8 ounces uncooked fettuccine
- 1 pound pork tenderloin
- 4 teaspoons Cajun seasoning
- 1 tablespoon vegetable oil
- 1 large red onion, chopped (1 1/2 cups)
- 2 large zucchini, chopped (2 1/2 cups)
- 1/4 teaspoon salt
- 3 medium Roma (plum) tomatoes, chopped (1 cup)
- 1 (15 to 16 ounce) can black-eyed peas, rinsed and drained
- 1/4 cup lemon juice
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon freshly ground pepper
- Red pepper sauce, if desired
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, cut pork into 1/4-inch slices; sprinkle with
- Heat oil in 12-inch nonstick skillet over medium-high heat.
- Cook pork in oil 4 to 6 minutes, turning occasionally, until pork is slightly
pink in center.
- Remove from skillet; keep warm.
- Spray same skillet with cooking spray; heat over medium-high heat.
- Cook onion in skillet about 4 minutes, stirring frequently, until onion
begins to brown.
- Stir in zucchini and salt. Cook about 4 minutes, stirring frequently, until
vegetables are tender.
- Stir in remaining ingredients. Cook about 1 minute, stirring frequently,
until heated through.
- Toss vegetable mixture and fettuccine.
- Serve pork over fettuccine mixture, or toss pork with fettuccine mixture.
Prep Time 20 min | Total Time 35 min | Yield: 6 servings
The robust, zesty flavors in this pasta would enjoy the company of corn breadsticks
or corn bread muffins with a dab of homemade maple or honey butter. To make, beat
1/2 cup softened butter and 1/2 cup maple syrup or honey until well blended. Cover
and refrigerate leftover butter.
Black-eyed peas, a common staple in the South, are actually a legume. You can
purchase black-eyed peas dried, canned or frozen. For this dish, you can substitute
a 10-ounce package of frozen black-eyed peas for the canned; thaw before cooking.
Nutrition Information Serving Size: 1 Serving: Calories 290 (Calories from
Fat 65), Total Fat 7g (Saturated Fat 2g), Cholesterol 80mg Sodium 300mg Total Carbohydrate
46g (Dietary Fiber 8g), Protein 29g
% Daily Value*: Iron26%
Exchanges:2 Vegetable; 2 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker