Mexican Pasta
Originally submitted by Mimi and modified by Kaboose.com
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Variety is the spice of life, and this dish of tender seashell pasta tossed with tomatoes, onions, black beans, corn, olives and salsa makes for a marvelous medley of Latin and Italian flavors.
Ingredients
- 1/2 pound seashell pasta
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 green bell pepper, 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
Cooking Instructions
- 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.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper 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.
- Toss sauce with cooked pasta and serve.
Nutrition Facts
Servings per Recipe: 4
Amount Per Serving
- calories: 455cal
- total fat: 9.7g
- cholesterol: 0mg
- sodium: 961mg
- carbohydrates: 77.4g
- fiber: 12.6g
- protein: 16.5g
Preparation Time: 5 min.
Cooking Time: 15 min.
Ready In: 20 min.
Servings: 4
Cooking Time: 15 min.
Ready In: 20 min.
Servings: 4
Try it With:
Cinnamon Tortilla Chips with Fruit Salsa
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