Meatless Monday: Cajun Veggie Pasta

Meatless Monday: Cajun Veggie Pasta

This spicy take on a traditional Italian dish may have tons of kick, but it's light on the calories.

Published August 8, 2011

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.


Enter Meatless Monday. This week's recipe is Cajun Veggie Pasta. "Cajun spices add a pop to this pasta," says the Meatless Monday website. They added, "Share it at your next cookout so you can chow down on all your favorite summer veggies before the season ends."


Cajun Veggie Pasta

1/2 box of thin spaghetti, cooked to box directions


2 zucchini, chopped


2 yellow squash, chopped


1 red onion, chopped


2 large or 3 small carrots, chopped


1 bell pepper, chopped


2 teaspoons Cajun spice


3 tablespoons Parmesan cheese


Salt and pepper to taste


Heat a large skillet with 1 tablespoon of olive oil over medium-high heat.


Sauté zucchini, squash, red onion, carrots and bell pepper for eight minutes or until tender.


Add 2 teaspoons of Cajun spice and mix.


Stir in 3 tablespoons of Parmesan cheese, and salt and pepper. Toss with the cooked pasta and enjoy.


Nutrition info: 288 calories, 2 g total fat, 1 g saturated fat, 0 grams trans fat, 3 mg cholesterol, 351 mg sodium, 56 g total carbs, 6 g dietary fiber, 8 g sugar and 12 g protein.


Written by Kellee Terrell


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