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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Southwest Pasta

Serves 4 · 15 minutes

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 12 oz seashell (or other) pasta
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 can (15 oz) sweet corn kernels, drained
  • 1 can (15 oz) black beans, drained
  • 1 can (14.5 oz) peeled and diced tomatoes with juice
  • ¼ cup salsa
  • ¼ cup sliced black olives, drained
  • 1 ½ tbsp taco seasoning mix
  • Salt, to taste
  • Pepper, to taste

Method

  1. In a large pot bring 1 quart of lightly-salted water to a boil.
  2. Add pasta and cook for 8–10 minutes until pasta is al dente; drain water.
  3. While pasta is cooking, heat olive oil in a large frying pan over medium heat.
  4. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
  5. Stir in corn, beans, tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.
  6. Toss heated vegetables into pasta, mix well and serve.
  7. Serve warm or cold.