PEPPERY CAJUN PORK PASTA

Peppery Cajun Pork Pasta image

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 13

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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