Southwest Pasta
Indulge in the bold and vibrant flavors of Southwest Pasta, a dish that combines creamy, cheesy goodness with the zest of Tex-Mex-inspired ingredients. This hearty recipe features tender penne pasta tossed in a velvety sauce infused with smoky cumin, paprika, and chili powder, perfectly balanced by the freshness of diced bell peppers, red onion, and garlic. Black beans, corn kernels, and diced tomatoes with green chilies add satisfying texture and a touch of spice, while shredded cheddar cheese melts into the sauce for ultimate comfort food appeal. Ready in just 35 minutes, this crowd-pleasing dish is ideal for busy weeknights or casual gatherings. Garnish with chopped cilantro and a squeeze of zesty lime for an irresistible finishing touch. Perfect for fans of southwestern cuisine, this easy, flavorful recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 medium, diced Red onion
- 3 cloves, minced Garlic
- 15 oz can, drained and rinsed Black beans
- 1.5 cups (fresh or frozen) Corn kernels
- 10 oz can Diced tomatoes with green chilies
- 1 cup Heavy cream
- 1 cup, shredded Cheddar cheese
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Paprika
- 0.5 tsp, or to taste Salt
- 0.25 tsp Black pepper
- 2 tbsp, chopped (optional for garnish) Cilantro
- 1 fresh, cut into wedges (optional for garnish) Lime
Instructions
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper, green bell pepper, and red onion. Sauté for 5-7 minutes or until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to avoid burning.
Stir in the black beans, corn kernels, and diced tomatoes with green chilies. Cook for 3-4 minutes, allowing the flavors to meld.
Reduce the heat to low and pour in the heavy cream. Stir to combine. Add the ground cumin, chili powder, paprika, salt, and black pepper. Mix well.
Gradually add the shredded cheddar cheese, stirring until it melts into the sauce and becomes creamy.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
Taste and adjust the seasoning if needed, adding more salt or spices as desired.
Serve the Southwest Pasta hot, garnished with chopped cilantro and a squeeze of fresh lime juice if desired. Enjoy!
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 4142 mg | 180% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 40.7 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3083 mg | 66% | |
*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.
