Pasta recipes

QUICK Chili Pasta

Course : Pasta
Serves: 4

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Ingredients:

8 ounces Medium Shells OR Elbow Macaroni OR other medium pasta shape, uncooked

1 small Onion peeled and finely diced

12 ounces Canned corn drained

1 medium Jalapeno cored and thinly sliced

1 tablespoons Chili powder

1 teaspoon Cumin

2 cloves Garlic finely chopped

16 ounces Canned red kidney beans rinsed and drained

12 Ounces salsa

1/2 Cup Shredded Cheddar cheese (low-sodium)

Preparation / Directions:

Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar on top and serve immediately. *May be frozen. To reheat, thaw completely and heat in large saucepan over medium-high heat until warmed through.

Nutritional Information:

305 Calories; 13.7 g Protein; 53.7 g Carbohydrates; 5.3 g Fat; 11.3 mg Cholesterol; 314 mg Sodium. Calories from Fat: 15%

QUICK Chili Pasta

Ingredients:

Preparation / Directions:

Nutritional Information:

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