Easy Southwestern Pasta
Bursting with bold flavors and vibrant ingredients, this Easy Southwestern Pasta is a one-pot wonder that will brighten up your dinner routine in just 30 minutes! Featuring al dente penne tossed in a zesty, spice-packed sauce made with black beans, sweet corn, bell peppers, and tomatoes with green chilies, this dish is a hearty fusion of Southwestern flair and comforting pasta goodness. A blend of chili powder, cumin, and smoked paprika infuses each bite with warmth and depth, while optional garnishes like shredded cheddar and fresh cilantro add a finishing touch of indulgence. Perfect for busy weeknights, this vegetarian pasta recipe is as easy to make as it is to love, and it's sure to be a hit with the whole family!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked sweet corn kernels
- 14.5 oz diced tomatoes with green chilies (canned, undrained)
- 1.5 tsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp pepper
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened and slightly translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced red and green bell peppers to the skillet and cook for 4-5 minutes, until tender.
Stir in the black beans, corn, and undrained diced tomatoes with green chilies. Mix well to combine.
Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir to evenly distribute the spices.
Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Add the cooked, drained pasta to the skillet and toss to coat evenly in the Southwestern sauce.
Serve the pasta hot, optionally garnished with shredded cheddar cheese and fresh cilantro.
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 383.1 g | 139% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 34.5 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1045 mg | 80% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3273 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
