Peppery Cajun Pork Pasta Recipes

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PEPPERY CAJUN PORK PASTA



Peppery Cajun Pork Pasta image

Enjoy this pork made using fettuccine and veggies and sprinkled with Cajun seasoning - hearty dinner ready in just 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

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 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, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • While fettuccine is cooking, cut pork into 1/4-inch slices; sprinkle with Cajun seasoning. 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.

Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 80 mg, Fiber 8 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

PEPPERY PASTA



Peppery Pasta image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 6

1/2 cup extra-virgin olive oil
1 tablespoon freshly ground coarse pepper
Salt
1 pound angel hair pasta
1 lemon, zested
3 ounces manchego or Parmesan, finely grated

Steps:

  • In a large straight-sided saute pan over medium heat, add the olive oil, pepper and a pinch of salt. Heat and toast the pepper until the oil is fragrant with the pepper scent, 3 to 5 minutes.
  • Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente, 2 to 3 minutes. Drain in a colander and allow the moisture to evaporate from the pasta for a couple of minutes.
  • Add the pasta to the pan with the olive oil, raise the heat to medium-high and continuously toss the pasta with tongs to coat with the olive oil and pepper. Remove from the heat, add the lemon zest and cheese, toss and then transfer to a serving bowl and serve.

CAJUN PORK WITH PASTA SALAD



Cajun Pork With Pasta Salad image

This seasoned rub for pork has a unique blend of 9 herbs and spices. If you choose to grill the pork tenderloin, it can be grilled whole, rather than in slices.

Provided by southern chef in lo

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

12 ounces pork tenderloin, visible fat trimmed
nonstick cooking spray
8 ounces fresh okra or 8 ounces frozen okra, sliced and thawed
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 teaspoon minced jalapeno pepper
1 small onion, sliced
1/4 cup reduced-sodium fat-free chicken broth
salt and black pepper
8 ounces bow tie pasta, cooked and kept warm
2 teaspoons dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • For spice rub combine all ingredients in small bowl.set aside.
  • Cut pork into 1/4-inch-thick slices; coat all sides with Cajun Spice Rub.
  • Spray large skillet with cooking spray. Heat over medium heat until hot. Cook and stir pork 2 to 3 minutes on each side until browned and no longer pink in center. Remove from skillet; set aside.
  • Add okra to skillet; cook 3 to 5 minutes or until browned. Add bell peppers, jalapeño pepper, onion and chicken broth; bring to a boil. Reduce heat and simmer, covered, 3 to 5 minutes or until vegetables are crisp-tender. Add pork and cook 2 to 3 minutes. Season to taste with salt and black pepper.
  • Place farfale on serving platter; spoon pork mixture over top and toss.

Nutrition Facts : Calories 379.4, Fat 7.6, SaturatedFat 2.4, Cholesterol 104, Sodium 205.7, Carbohydrate 50.5, Fiber 5.2, Sugar 3.4, Protein 27.7

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