Cookbook:Southwest Pasta

| Pasta Recipes

Pasta tossed with spices and vegetables from the Southwest United States.

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

Procedure

 * 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.