Cajun Veggie Pasta
This super flavorful pasta is the perfect pick when you need to use up all those delicious veggies from the farmer’s market. She combines bell peppers, mushrooms, zucchini and tomatoes for a veggie-packed, family-friendly meal.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 436
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 436
1 pound fettuccine
3 tablespoons olive oil
3 tablespoons salted butter
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 pound white mushrooms, quartered
3 cloves garlic, minced
4 teaspoons cajun seasoning
2 zucchinis, quartered and sliced
2 1/2 cups low-sodium vegetable broth
1 cup heavy cream
4 roma tomatoes, diced
8 scallions, chopped
kosher salt and freshly ground black pepper
chopped fresh parsley, for garnish
Directions:
Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.
Source: foodnetwork.com
Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
