Spicy Southwestern Pasta
- Yield 6 to 8 servings
Vegetarians as well as pasta lovers will put this reduced-fat dish high on their lists.
- 1/2 teaspoon ground cumin
- 1 (28-ounce) can no-salt-added whole tomatoes, pureed, with their juice
- 1 onion, chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 (16-ounce) package rotini
- 1 (16-ounce) can black beans, drained and rinsed
- 1 (10-ounce) package frozen corn
- 1 (4 1/2-ounce) can chopped green chilies, drained
- 1 cup shredded reduced-fat Cheddar cheese (optional)
- Heat a large pot coated with nonstick cooking spray to medium heat, and add cumin, stirring 1 minute. Add tomato puree, onion, chili powder, oregano, garlic, sugar, cinnamon, red pepper flakes, and salt and pepper. Bring to a boil, reduce heat and simmer, covered, to blend flavors, 20 to 25 minutes.
- Meanwhile, cook pasta according to package directions, omitting any oil and salt. Drain well and keep hot.
- Stir black beans, corn and green chilies into the sauce. Cook until corn is crisp-tender, about 5 minutes. Remove from heat. To serve, toss black bean mixture with pasta. If desired, serve with shredded reduced-fat Cheddar cheese.