Southwestern pasta
Southwestern pasta
732kcal Per person
29g Protein
109g Carbs
20g Fat
24g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 5 ounces black beans (140 g)
- 5 ounces corn (140 g)
- 1 tablespoon olive oil (15 ml)
- 5 fluid ounces salsa (150 ml)
- ½ cube vegetable bouillon
- ½ cup water (119 ml)
- 1 teaspoon ground cumin (2 g)
- 1 pinch chili powder (1 g)
Preparing this recipe
- Cook the pasta according to the instructions on the package in a large pot of lightly salted water. Drain and set aside.
- Rinse the black beans and corn and let them drain.
- Heat the olive oil in a large pan over medium heat. Add the salsa, water, bouillon cube, cumin and chili powder. Stir and let it simmer for 5-7 minutes.
- Add the black beans and corn to the sauce and stir through. Let it simmer for another 2-3 minutes.
- Add the pasta to the pan and mix everything well. Season with salt and pepper to taste.
- Serve the pasta warm.
Tip van FitChef
Finish with chopped cilantro and a squeeze of fresh lime juice for a refreshing touch.
