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Latin-Style Pasta Beans


Latin-Style Pasta & Beans

Latin-Style Pasta & Beans

Round out this hearty meatless main dish with warm corn tortillas and slices of melon.

Yield

Makes 4 servings

Ingredients

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
Lime wedges

Preparation

  1. Cook pasta according to package directions, omitting salt. Drain; set aside.
  2. 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.
  3. Add cooked pasta to skillet; cook 1 minute, tossing frequently. Stir in cilantro; spoon onto 4 plates. Serve with lime wedges.

Nutritional Information

Serving Size: 1/4 of total recipe
Sodium 557 mg
Protein 18 g
Fiber 8 g
Carbohydrate 74 g
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 12 %
Calories 390

Dietary Exchange

Vegetable 2
Starch 4
Fat 1/2

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