Gunflint Lodge Ragin' Cajun Pasta

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* Exported from MasterCook *

 

Gunflint Lodge Ragin' Cajun Pasta

 

Recipe By : StarTribune 1/11/01

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces dry linguine

3 tablespoons butter

1/2 cup julienne-cut red onion

3/4 cup sliced white mushrooms

1/2 cup julienne-cut bell pepper

(red or green or yellow or a combination)

1 1/2 teaspoons Cajun seasoning -- or to taste

1/2 cup diced tomatoes

3 tablespoons heavy cream -- up to 4

Salt -- to taste

Freshly grated Parmesan cheese -- optional

 

Serves 1 to 2.

 

To make this extra spicy, add 2 heaping teaspoons of the Cajun seasoning

and cayenne pepper to taste.

 

Cook linguine according to package directions. Set aside.

 

Melt butter in a 10-inch skillet over medium heat. When sizzling, add

onions, mushrooms, bell peppers and Cajun seasoning. Toss and stir

occasionally until vegetables are soft. Add tomatoes and cream.

 

Reheat cooked linguine in boiling water for 30 seconds or until hot, drain

well and toss with vegetable mixture in skillet. Season to taste with

salt. Turn out into a warm pasta bowl and top with freshly grated Parmesan

cheese if desired.

 

Nutrition information per 2 serving:

 

Calories 490, Carbohydrates 56 g, Protein 10 g, Fat 26 g, including

sat. fat 15 g, Cholesterol 71 mg, Sodium 566 mg, Calcium 65 mg, Dietary

fiber 4 g.

 

Diabetic exchanges per serving: 2 vegetable exch., 3 bread/ starch exch.,

and 5 fat exch.

 

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