Mex-Veg Pasta

  • Yield: 4 servings


1pound fettuccine or linguine
1teaspoon pure olive oil
1large onion, chopped (2 cups)
2 green bell peppers, chopped (1 cup)
2 Anaheim chiles, seeded and minced (1/2 cup)
2 garlic cloves, minced
1/4teaspoon chili powder
1/2teaspoon dried oregano leaves
3 tomatoes, chopped (2 cups)
1cup drained and rinsed canned black beans or 4 ounces dry black beans, cooked*
1 ear sweet corn, kernels sliced from cob (3/4 cup)
1teaspoon minced cilantro
Juice of 1 lime
Salt, to taste (optional)


  1. In a large pot of boiling water over high heat, cook pasta about 10 minutes or until al dente. Drain and run under cold water; set aside.
  2. In a nonstick skillet over medium heat, heat the oil. Add the onions, green peppers and chilies; saute 2 to 3 minutes. Add garlic, spices, tomatoes, black beans and corn; saute for another 2 to 3 minutes. Add the cooked pasta and cilantro; saute for 1 minute or until pasta and vegetables are heated through. Squeeze lime over pasta and season with salt, if desired.
*To cook dried beans, soak them in water overnight. Drain and then place them in a pot and cover with fresh water (do not salt the water). Bring to a boil over high heat, reduce heat and simmer 45 minutes or until tender. 

Nutritional Info *per serving

  • Calories 584
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 101mg
  • Carbohydrate 117g
  • Protein 22g