Rattlesnake Pasta recipe
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Ingredients
- 1 pound dry fettuccine pasta 2 tablespoons vegetable oil ¼ cup sliced onions ½ cup chopped yellow squash ½ cup zucchini, cut diagonally into 1/2 inch thick slices ¾ cup sliced mushrooms 1 ¼ cups heavy cream 1 jalapeno pepper, seeded and minced 1 teaspoon minced garlic 1 tablespoon Dijon mustard 1 tablespoon Cajun seasoning ½ cup grated Parmesan cheese ½ cup diced tomatoes salt and pepper to taste 3 tablespoons vegetable oil 1 pound rattlesnake meat, cut into 1/2 inch pieces flour for dredging
Nutrition Info
- 807.4 caloriescarbohydrate: 69.1 gcholesterol: 73.8 mgfat: 36.8 gfiber: 4.1 gprotein: 50.2 gsaturatedFat: 14.8 gservingSize: -sodium: 605.1 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Rattlesnake Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente, drain.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms, cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.