Cajun Veggie Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 591
- Total Fat
- 29
- Saturated Fat
- 14
- Carbohydrates
- 71
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 16
- Cholesterol
- 60
- Sodium
- 1135
- Total: 35 min
- Active: 30 min
Ingredients
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.