Latin-Style Pasta & Beans
Round out this hearty meatless main dish with warm corn tortillas and slices of melon.
Makes 4 servings
|8||ounces uncooked mostaccioli, penne or bow tie pasta|
|1||tablespoon olive oil|
|1||medium onion, chopped|
|1||yellow or red bell pepper, diced|
|4||cloves garlic, minced|
|1||can (15 ounces) red or black beans, rinsed and drained|
|3/4||cup canned vegetable broth|
|3/4||cup medium-hot salsa or picante sauce|
|2||teaspoons ground cumin|
|1/3||cup coarsely chopped fresh cilantro|
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Meanwhile, heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add bell pepper and garlic; cook 3 minutes, stirring occasionally. Add beans, broth, salsa and cumin; simmer, uncovered, 5 minutes.
- Add cooked pasta to skillet; cook 1 minute, tossing frequently. Stir in cilantro; spoon onto 4 plates. Serve with lime wedges.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||12 %|
Check out more recipes for Latin American