Southwestern Pasta Primavera

A spicy twist on pasta.

Ingredients:

1 cup chopped white onion
1 cup chopped red bell pepper
2 cups sliced zucchini
1 cup canned black beans, rinsed well
1 cup corn (fresh, canned or frozen thawed)
One 14 ounce can stewed tomatoes (regular, or Mexican style if you like more spice)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon olive oil
3 cups (6 ounces dry) cooked whole wheat or regular pasta
chopped fresh cilantro (optional for serving)
low fat cheese (optional for serving)

Directions:

Start cooking the pasta in boiling water according package directions. Add 1 teaspoon olive oil, onions and bell pepper to a large pan and saute on medium heat for 3-4 minutes until lightly browned. Then add the zucchini, corn, black beans. tomatoes, chili powder and cumin and simmer for 5-7 minutes, stirring occasionally. Rinse and drain the cooked pasta, stir it to the pan with the vegetable/tomato mixture. Cook for another 2-3 minutes, sprinkle with cheese and chopped cilantro (if desired) and then serve.

Makes 8 cups, 8 servings

Serving size: 1 cup Calories 160 Protein 6 g Carb 30 g Fiber 5 g Sugars 6 g Fat 2 g Saturated fat 0 g Sodium 300 mg

Variation: If you’re watching sodium you can substitute low sodium chicken broth