Cajun Penne with Beans
with bell peppers / zucchini
This skillet pasta comes together fast and uses just a few dishes. It gains heat from the Cajun spice mix, so feel free to use more or less according to your spice preference.
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Cuisines
Ingredients
Cajun Penne with Beans:
- Bell peppers, red - 1 , diced
- Bell peppers, green - 1 , diced
- Zucchini - 8 oz , chopped
- Garlic - 2 cloves , chopped
- Cilantro leaves - 1/4 cup , chopped
- Pasta, penne - 8 oz
- Beans, pinto (15 oz / 397 g) - 1 can
- Oil, cooking - 1 Tbsp
- Tomato paste - 4 Tbsp
- Cajun seasoning - 2 tsp
- Oregano, dried - 1 tsp
- Stock, any type - 1/2 cup
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Cheese, cotija - 3 oz , crumbled
Prep
- Bell peppers (both colors) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro. (Can be done 1 day ahead)
- Pasta - Boil pasta according to package directions.
- Beans - Drain and rinse.
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Make
- Heat a Dutch oven over medium-high heat. Add oil and then bell peppers and zucchini. Saute until tender, 4 to 5 minutes.
- Add garlic, tomato paste, Cajun seasoning, and oregano. Saute for 2 more minutes.
- Pour stock over top and bring to a simmer.
- Stir in diced tomatoes (including liquid), beans, and pasta. Cook until everything is warmed through. Season with some salt and pepper.
- Serve pasta with cilantro and crumbled cotija over top. Enjoy!
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