Thursday, February 09, 2006

Southwest Pasta

Pasta tossed with spices and vegetables from the Southwest United States.


12 ounces seashell (or other) pasta
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 (15 ounce)can sweet corn kernels, drained
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 cup salsa
1/4 cup sliced black olives, drained
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste


In a large pot bring 1 quart of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes until pasta is al dente; drain water.

While pasta is cooking, over medium heat, heat olive oil in a large frying pan.

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.

Can be served warm or cold.

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