Quick Chili Pasta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Medium Shells OR Elbow Macaroni OR other medium pasta shape, uncooked
1 small: Onion peeled & finely diced,
12 ounce: Canned corn, drained
1: Jalapeno cored and thinly sliced,
1 tbsp: Chili powder,
1 tsp: Cumin,
2: Garlic cloves finely chopped,
16 ounce: Canned red kidney beans rinsed and drained,
1: 12-oz jar salsa,
1/2 cup: Shredded Cheddar cheese, low-sodium
Directions:
Prepare pasta according to package directions. While pasta is cooking,
combine remaining ingredients in large pot and heat until onion is
cooked.
When pasta is done, drain well. Transfer to a serving bowl. Add
contents of pot and toss gently until well combined. Sprinkle Cheddar
on top and serve immediately.
*May be frozen. To reheat, thaw completely and heat in large saucepan
over medium-high heat until warmed through.
Each serving provides: 305 Calories; 13.7 g Protein; 53.7 g
Carbohydrates; 5.3 g Fat; 11.3 mg Cholesterol; 314 mg Sodium.
Calories from Fat: 15%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
combine remaining ingredients in large pot and heat until onion is
cooked.
When pasta is done, drain well. Transfer to a serving bowl. Add
contents of pot and toss gently until well combined. Sprinkle Cheddar
on top and serve immediately.
*May be frozen. To reheat, thaw completely and heat in large saucepan
over medium-high heat until warmed through.
Each serving provides: 305 Calories; 13.7 g Protein; 53.7 g
Carbohydrates; 5.3 g Fat; 11.3 mg Cholesterol; 314 mg Sodium.
Calories from Fat: 15%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp