Rattlesnake Pasta Recipe

Name: Rattlesnake Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dry fettuccine pasta; 2 tablespoons vegetable oil; 1/4 cup sliced onions; 1/2 cup chopped yellow squash; 1/2 cup zucchini, cut diagonally into 1/2 inch thick slices; 3/4 cup sliced mushrooms (optional); 1 1/4 cups heavy cream; 1 jalapeno pepper, seeded and minced; 1 teaspoon minced garlic; 1 tablespoon Dijon mustard; 1 tablespoon Cajun seasoning; 1/2 cup grated Parmesan cheese; 1/2 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

Servings: persons

1 pound dry fettuccine pasta
2 tablespoons vegetable oil
1/4 cup sliced onions
1/2 cup chopped yellow squash
1/2 cup zucchini, cut diagonally into 1/2 inch thick slices
3/4 cup sliced mushrooms (optional)
1 1/4 cups heavy cream
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
1/2 cup grated Parmesan cheese
1/2 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

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.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound dry fettuccine pasta, 2 tablespoons vegetable oil, 1/4 cup sliced onions, 1/2 cup chopped yellow squash, and more.

Yes, Rattlesnake Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rattlesnake Pasta

How did you like this recipe?

Frequently Asked Questions