Pasta Cancun
Source of Recipe
Terri B.
List of Ingredients
4 cups radiatore pasta
29 ounces stewed tomatoes, Mexican style
15 ounces canned black beans, rinsed and drained
1 teaspoon lime zest
1/2 teaspoon cumin
1/2 medium bell pepper, cut into strips
1/4 cup light sour cream Recipe
1. Cook pasta according to package directions.
2. Meanwhile, in a 2-quart pan, bring tomatoes and juice to a boil. Stir in cooked pasta and remaining ingredients except sour cream.
3. Cover and cook 2 to 3 minutes, stirring occasionally, until hot.
4. Garnish with sour cream, and, if desired, cilantro and lime wedges.
Terri's Notes: Only bought one can of Mexican stewed tomatoes, so subbed in one can of plain crushed tomatoes. Was just spicy enough for me (the wimp of the family). Will probably use diced tomatoes next time as the stewed tomatoes are so large.
Really don't like crisp-tender peppers, plus my peppers were far from fresh, so I chunked them up (rather than strips) and sauteed them in a bit of olive oil, then threw in the cumin and lime peel. Followed with the tomatoes and beans and simmered until the pasta was ready.
Cooked the pasta til just before done, then added the sauce and finished cooking.
Couldn't find the pasta listed so subbed fusilli.
Mixed everything in the pasta pot rather than the sauce pot cause it was larger.
|
|
member logon
