Quick chili pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Medium Shells OR Elbow Macaroni OR other medium pasta shape, uncooked |
| 1 | small | Onion peeled & finely diced |
| 12 | ounces | Canned corn; drained |
| 1 | Jalapeno cored and thinly sliced | |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Cumin |
| 2 | Garlic cloves finely chopped | |
| 16 | ounces | Canned red kidney beans rinsed and drained |
| 1 | 12-oz jar salsa | |
| ½ | 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 () (Reprinted with permission)