Latin-Style Pasta Beans
by the Editors of Easy Home Cooking Magazine
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Latin-Style Pasta Beans
Latin-Style Pasta & Beans
Yield: Makes 4 servings
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:
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 |
This recipe appears in: Latin American