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Rattlesnake Pasta

  • 6servings
  • 25minutes
  • 807calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound dry fettuccine pasta

  2. 2 tablespoons vegetable oil

  3. 1/4 cup sliced onions

  4. 1/2 cup chopped yellow squash

  5. 1/2 cup zucchini, cut diagonally into 1/2 inch thick slices

  6. 3/4 cup sliced mushrooms

  7. 1 1/4 cups heavy cream

  8. 1 jalapeno pepper, seeded and minced

  9. 1 teaspoon minced garlic

  10. 1 tablespoon Dijon mustard

  11. 1 tablespoon Cajun seasoning

  12. 1/2 cup grated Parmesan cheese

  13. 1/2 cup diced tomatoes

  14. salt and pepper to taste

  15. 3 tablespoons vegetable oil

  16. 1 pound rattlesnake meat, cut into 1/2 inch pieces

  17. flour for dredging

Instructions Jump to Ingredients ↑

  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.

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