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Cajun Penne with Beans
with bell peppers / zucchini

Active: 30 min Total: 30 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Bell peppers (both colors) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Cilantro - Chop cilantro. (Can be done 1 day ahead)
  3. Pasta - Boil pasta according to package directions.
  4. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then bell peppers and zucchini. Saute until tender, 4 to 5 minutes.
  2. Add garlic, tomato paste, Cajun seasoning, and oregano. Saute for 2 more minutes.
  3. Pour stock over top and bring to a simmer.
  4. Stir in diced tomatoes (including liquid), beans, and pasta. Cook until everything is warmed through. Season with some salt and pepper.
  5. Serve pasta with cilantro and crumbled cotija over top. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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