Mexicali Pasta Toss Recipe
Just plain healthy recipe...
Mexicali pasta toss includes Pasta shells with salsa and black beans to create a healthy and satisfying side dish in a snap. Black Beans are sweet tasting with an almost mushroom-like flavor and soft floury texture. These beans are medium sized, oval, with a matt black color. They are the most popular beans in the Costa Rica and Cuba.
8-ounce package pasta shells (about 2-2/3 cups) cooked and drained
1 12-ounce jar salsa (about 1-1/2 cups)
1 15 to 19-oz. can black beans, rinsed and drained
1 10-ounce package frozen corn, thawed
Combine pasta shells, salsa, black beans and corn into a large bowl and serve at room temperature.
To serve hot:
Combine salsa, beans and corn in large skillet and heat through. Toss with hot shells.
Yield: 8 servings
Serving size: 1 cup
Calories: 170; Total Fat: 1g; Saturated fat: 0g; Cholesterol: 0mg; Carbohydrates: 36g; Protein: 8g; Fiber: 4g; Sodium: 190mg
Extra: Mediterranean Pasta Salad
How about we travel on to the Mediterranean for a cool, creamy pasta salad. Nuke some cooked pasta with frozen mixed vegetables, toss in some light salad dressing and feta cheese, and you've got the perfect balance of carbs, protein, fat and fiber.
1/2 cup rotini pasta, cooked
1/2 cup frozen vegetables
2 tablespoons light dressing of choice
1 tablespoon feta cheese
Mix all ingredients together; chill if desired (or time permits) to allow flavors to blend. Calories are 150 for entire recipe.
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