Latin-Style Pasta Beans
Latin-Style Pasta & Beans
YIELD Makes 4 servings
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Round out this hearty meatless main dish with warm corn tortillas and slices of melon.
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:
- 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.
This recipe appears in:
Latin American
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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