Ingredients
The following ingredients have 4 Servings
- 3 Cups Broccoli florets
- 3 teaspoons Cajun Spice Mix (More To Taste)
- 1 pound Fettuccine
- 1 Tablespoon Olive Oil
- 1/2 cup water
- 2 Tablespoons Fat free Margarine
- 1 whole Green Bell Pepper (Seeded And Sliced)
- 1 whole Red Bell Pepper (Seeded And Sliced)
- 1/2 whole Large Red Onion (Sliced)
- 3 cloves Garlic (Minced)
- 4 whole Roma Tomatoes (Diced)
- 2 cups Vegetable stock
- 1/2 cup White Wine
- 1 cup fat free half and half
- Cayenne Pepper To Taste
- Freshly Ground Black Pepper (To Taste)
- Salt To Taste
- Chopped Fresh Parsley (To Taste)
Instruction
- Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
- Add water to skillet, and then add broccoli. Sprinkle 1 1/2 tsp Cajun spice over broccoli and stir. Let broccoli cook for 2 minutes and remove from pan, set aside. Add olive oil and butter to pan. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
- With the pan over high heat, pour in the wine and vegetable stock. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in half and half, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
- Finally, add broccoli and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
- Top with chopped fresh parsley and enjoy!
