Peppery Cajun Pork Pasta

 

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

• 1 Cook and drain fettuccine as directed on package.
• 2 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.
• 3 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.
• 4 Toss vegetable mixture and fettuccine. Serve pork over fettuccine mixture, or toss pork with fettuccine mixture.