Ingredients
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
Preparation
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.
