Mexican Pasta

Original recipe yield: 4 servings

PREP TIME 5 Min

COOK TIME 15 Min

READY IN 20 Min

INGREDIENTS

• 1/2 pound seashell pasta

• 2 tablespoons olive oil

• 2 onions, chopped

• 1 green bell pepper, chopped

• 2 red chilies, chopped

• 1/2 cup sweet corn kernels

• 1 (15 ounce) can black beans, drained

• 1 (14.5 ounce) can peeled and diced tomatoes

• 1/4 cup salsa

• 1/4 cup sliced black olives

• 1 1/2 tablespoons taco seasoning mix

• salt and pepper to taste

• 1 tsp of minced garlic (optional)

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions, garlic, pepper and chilies in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.

3. Toss sauce with cooked pasta and serve.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving



Calories: 455

• Total Fat: 9.7g

• Cholesterol: 0mg

• Sodium: 961mg

• Total Carbs: 77.4g

• Dietary Fiber: 12.6g

• Protein: 16.5g