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
- 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 can (15 to 16 ounces) 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,
- 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
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.
Reprinted with permission from