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Southwest Pasta
Pasta tossed with spices and vegetables from the Southwest United States.
Ingredients
ServingsOriginal: Serves 4
- seashell pasta, seashell or other shape12 oz
- olive oil2 tbsp
- onion, chopped1
- green bell pepper, chopped1
- sweet corn kernels, 15 oz; drained1 can
- black beans, 15 oz; drained1 can
- peeled diced tomatoes, 14.5 oz; peeled and diced; with juice1 can
- salsa1/4 cup
- black olives, sliced; drained1/4 cup
- taco seasoning mix1 1/2 tbsp
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a large pot bring 1 quart of lightly-salted water to a boil.
Add pasta and cook for 8–10 minutes until pasta is al dente; drain water.
While pasta is cooking, heat olive oil in a large frying pan over medium heat.
Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn, beans, tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.
Toss heated vegetables into pasta, mix well and serve.
Serve warm or cold.
