Spicy Southwestern Pasta
Get ready to spice up your dinner routine with this bold and flavorful Spicy Southwestern Pasta! Packed with tender penne pasta, vibrant bell peppers, hearty black beans, and fire-roasted tomatoes, this dish combines zesty Southwestern spices like chili powder, cumin, and smoked paprika for an irresistible kick. A hint of fresh jalapeño adds just the right amount of heat, while a sprinkle of chopped cilantro brightens the dish. Perfect for a weeknight meal, this 40-minute recipe is as hearty as it is wholesome, with options to garnish with creamy avocado, tangy lime wedges, or melty cheddar for extra indulgence. Whether you're a spice lover or simply looking for a unique pasta night idea, this vegetarian-friendly recipe promises bold flavors with every bite!
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 1 small Jalapeño, seeded and minced
- 15 ounces Canned black beans, drained and rinsed
- 14.5 ounces Canned fire-roasted diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 1 medium Sliced avocado (optional, for garnish)
- 1 whole Lime wedges (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. 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 yellow onion, red bell pepper, and green bell pepper to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add the black beans, fire-roasted diced tomatoes (with their juices), tomato paste, and vegetable broth to the skillet. Stir to combine.
Season the mixture with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to incorporate the spices into the sauce.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
Add the cooked pasta to the skillet and toss to coat the pasta evenly in the sauce.
Remove the skillet from the heat and stir in the chopped fresh cilantro.
Serve the Spicy Southwestern Pasta hot, garnished with shredded cheddar cheese, sliced avocado, and lime wedges if desired.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 414.6 g | 151% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 37.5 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 827 mg | 64% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4829 mg | 103% | |
*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.
