Quick chili pasta

4 Servings

Ingredients

Quantity Ingredient
8 ounces Medium Shells OR Elbow Macaroni OR other medium pasta shape, uncooked
1 small Onion peeled & finely diced
12 ounces Canned corn; drained
1 Jalapeno cored and thinly sliced
1 tablespoon Chili powder
1 teaspoon Cumin
2 Garlic cloves finely chopped
16 ounces Canned red kidney beans rinsed and drained
1 12-oz jar salsa
½ cup Shredded Cheddar cheese (low-sodium)

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.

Each serving provides: 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%

Copyright National Pasta Association () (Reprinted with permission)

Related recipes