Cajun spices add a pop to this pasta. Share it at your next cookout so you can chow down on all your favorite summer veggies before the season ends. This recipe comes to us from Grace of Going to Graceland.
- 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.
Sautee zucchini, squash, red onion, carrots and bell pepper for 8 minutes or until tender.
Add 2 teaspoon of cajun spice and mix.
Stir in 3 tablespoons of parmesan cheese, salt and pepper. Toss with the cooked pasta and enjoy.