Pasta Recipe ∼ Rattlesnake Pasta

A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.

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

Cooking Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

• calories807.4
• carbohydrateContent69.1 g
• cholesterolContent73.8 mg
• fatContent36.8 g
• fiberContent4.1 g
• proteinContent50.2 g
• saturatedFatContent14.8 g
• sodiumContent605.1 mg
• sugarContent4.1 g