Sometimes I get these ideas in my head about what sounds good. This was one of those times. I’ve been craving Mexican food and pasta which is a weird combination. Except it isn’t. It turns out that it is a really delicious combination.
We had this on Sunday night. Sunday morning I did the Junior League ShamRock n Roll 5K with my friend Evyan. We both brought our dogs, and we had a great time.
This was taken at 7:50 AM. On a Sunday. I’m 25 weeks pregnant exactly. This was before the race. Also, somehow Stitch got cut out of the photo.
So, anyway, Sunday night this was dinner. I am grateful it was so easy to make! It would be a great family meal if you have kids.
Southwest Pasta
Ingredients:
- 12 oz spaghetti
- 1 can corn
- 2 cans diced tomatoes
- 1 1/2 cups salsa
- 1 can black beans
- 1 green bell pepper
- 1 small onion
- 1 tbs olive oil
- low fat shredded cheese {I used mozzarella}
- fat-free sour cream
Directions:
- Cook pasta according to directions on the box.
- Meanwhile, chop onion and pepper.
- In a small pan, heat olive oil over medium-high heat. Saute onions and peppers until onions are clear.
- Drain the pasta. Dump into a large bowl.
- Mix in corn, black beans, diced tomatoes, sauteed onions & peppers, and salsa. Toss.
- Serve warm {or it is delicious cold as leftovers} and top with shredded cheese and sour cream!
Grade: A+
Comments: This dish is surprisingly delicious. Nathan was a little weary of it at first, but it turns out he loves it. The best part is that it is JUST if not more delicious as leftovers the next few days. I made a ton of it, so it has lasted all week for lunches which has been nice. You could easily add more vegetables if you wanted, but I think this was plenty. The sour cream was a nice touch just to make it a little creamier. You definitely need to try this!
