1/2poundcooked farfallecooked one minute under al dente, I used whole wheat, orecchiette or other similarly sized pasta
1red bell pepperthinly sliced
1yellow bell pepperthinly sliced
1zucchinisliced vertically and then crosswise into half moons
1 1/2teaspoonsLegion of Spice Bayou Black Seasoning
salt and pepper to taste
In a large bowl, combine the pork, onion, garlic, parsley, cajun seasoning and egg. Mix thoroughly with your hands. Measure out rounded tablespoons of pork mixture and roll into balls. Set aside.
Heat a heavy skillet over medium high heat and add 1 tablespoon canola oil. Working in batches when oil is hot, add meatballs, cooking on all sides until browned and mostly cooked through -- can be a little pink inside because the meatballs will continue to cook later. Transfer meatballs to a plate and set aside.
In a large skillet, heat tablespoon canola oil over medium high heat. Add the peppers and zucchini and saute for 1-2 minutes. Sprinkle with the cajun seasoning and cook an additional minute. Add the broth and bring it to a boil, cooking for an additional minute. Stir in the cream. Add the meatballs and pasta. Reduce heat to a simmer and place a tight fitting lid on the pan. Cook for an additional 1-2 minutes. Remove from heat and check for seasonings, adding salt and pepper if desired.
To serve, sprinkle with fresh chopped tomato and parsley.