Mexican Pasta
A delicious and easy-to-make pasta dish with a Mexican twist, loaded with vegetables and beans.
Ingredients
- seashell pasta (0.5 pound)
- olive oil (2 tablespoons)
- onions (2 )
- green bell pepper (1 )
- sweet corn kernels (0.5 cup)
- black beans (1 (15 ounce) can)
- peeled and diced tomatoes (1 (14.5 ounce) can)
- salsa (0.25 cup)
- sliced black olives (0.25 cup)
- taco seasoning mix (1.5 tablespoons)
- salt and pepper (0 )
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 bell pepper in oil until lightly browned, about 10 minutes.
- Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
- Toss sauce with cooked pasta and serve.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 358
- fat: 9 g
- sats: 1 g
- carbs: 60 g
- fibre: 5 g
- protein: 10 g
- salt: 0.589 g