Mexican Pasta

Mexican Pasta

Mexican Pasta

"If I start feeling down I'll gorge myself on pasta. That usually does the trick. It's the Italian blood in me."
Natalie Imbruglia
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 4
Calories 357.7 kcal

Ingredients
  

  • ½ pound seashell pasta
  • 2 tablespoons olive oil
  • 2 onions chopped
  • 1 green bell pepper chopped
  • ½ cup sweet corn kernels
  • 15 ounce can black beans, drained
  • 14.5 ounce can peeled and diced tomatoes
  • ¼ cup salsa
  • ¼ cup sliced black olives
  • 1 ½ tablespoons taco seasoning mix
  • salt and pepper to taste

Instructions
 

  • Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
  • Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
  • Toss sauce with cooked pasta and serve.

NUTRITION

Nutrition Facts
Mexican Pasta
Serving Size
 
4 g
Amount per Serving
Calories
357.7
% Daily Value*
Fat
 
9.4
g
14
%
Saturated Fat
 
1.4
g
9
%
Sodium
 
588.9
mg
26
%
Potassium
 
467.2
mg
13
%
Carbohydrates
 
59.5
g
20
%
Fiber
 
5.3
g
22
%
Sugar
 
10.4
g
12
%
Protein
 
10.3
g
21
%
Vitamin A
 
1032.4
IU
21
%
Vitamin C
 
35.9
mg
44
%
Calcium
 
71.9
mg
7
%
Iron
 
4.6
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pasta
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