Santa Fe Fusilli
Makes 8 servings
|1||medium red bell pepper*|
|2||teaspoons cumin seeds|
|3/4||cup chopped, seeded tomato|
|1/4||cup chopped onion|
|1||clove garlic, minced|
|1||tablespoon chili powder|
|1/4||teaspoon red pepper flakes|
|1/4||teaspoon black pepper|
|1||can (16 ounces) no-salt-added tomato purée|
|8||ounces uncooked fusilli pasta|
|1||can (16 ounces) black beans, rinsed and drained|
|1||package (10 ounces) frozen corn, thawed and drained|
|1||can (4 ounces) diced green chilies, drained|
|1/3||cup reduced-fat sour cream|
*Or, substitute 1 jar (7 ounces) roasted peppers.
- Roast bell pepper over charcoal or gas flame or place under broiler, turning several times, until skin is charred. Cool 10 minutes. Peel and discard charred skin. Cut pepper in half; seed, devein and coarsely chop. Set aside.
- Place cumin seeds in large nonstick saucepan; cook and stir over medium heat until lightly toasted, about 3 minutes. Stir in tomato, onion, garlic, chili powder, red pepper flakes and black pepper; cook until onion is tender, about 5 minutes. Stir in tomato purée, water and sugar. Reduce heat to low; simmer, covered, 15 minutes.
- Cook pasta according to package directions, omitting salt. Drain; set aside. Stir in beans, corn, roasted peppers and chilies into vegetable mixture; cook until heated through, about 8 minutes. Stir in pasta; top with sour cream and cilantro.
|Saturated Fat||trace g|
|Total Fat||2 g|
|Calories from Fat||9 %|
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