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Low Fat Cajun Rotelle and Red Beans
1 lb. dried rotelle pasta
1 onion
1 greeb bell pepper, stemmed, seeded and chopped
3 carrots chopped
2 tsps. cajun seasonings
1 tsp. ground cumin
1/4 tsp. cayenne pepper
15 ozs. canned red beans or kidney beans, drained and rinsed
2 tbsps. lemon juice
2 tsps. dried oregano
Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. After the pasta has cooked for 3 minutes, remove 1 cup of the cooking water.
In a large frying pan over high heat, bring the reserved cooking water, onion, bell pepper, carrots, Cajun seasoning, cumin, and cayenne to a boil. Reduce heat to medium-high, cover and cook, stirring occasionally, until the vegetable are barely tender, 3-5 minutes.
Reduce heat to low and stir in the beans, lemon juice, and oregano. Drain the pasta thoroughly. Add the pasta to the beans. Stir and toss to combine.
To serve, divide among individual plates.
Makes 6 servings.
Calories.....368.....Fat.....2 g.....Carbs.....73.....Sodium.....390 mg....Fiber....2.1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
