Southwestern Gemelli with Bacon

Southwestern Pasta with Bacon Recipe
Photo: Monica Buck; Styling: Gerri Williams

Serves 4

Cost per Serving:



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Salt and pepper
12 ounces gemelli or other short pasta
4 slices bacon, chopped
1 clove garlic, finely chopped
1/2 teaspoon chili powder
1/2 cup low-sodium chicken broth
1 15-oz. can black beans, drained and rinsed
1 cup frozen or fresh corn
1 cup cherry tomatoes, quartered
Chopped cilantro, optional
Shredded Cheddar, optional


Prep: 10 Minutes
Cook: 12 Minutes

1. Bring a pot of salted water to boil. Add pasta and cook until al dente, 10 minutes or as package label directs. Drain.

2. Meanwhile, cook bacon in a large skillet over medium-high heat, stirring often, until crisp, about 8 minutes. Drain off all but 2 Tbsp. fat in skillet, add garlic and chili powder and stir for 30 seconds. Add broth, beans, corn and tomatoes, bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 3 minutes.

3. Add pasta to skillet, tossing to coat. Season with salt and pepper. Sprinkle with chopped cilantro and shredded Cheddar, if desired, and serve with lime wedges on the side.

Created date

September 2012

Nutritional Information

Calories 476
Fat 8 g
Satfat 2 g
Protein 21 g
Carbohydrate 85 g
Fiber 10 g
Cholesterol 15 mg
Sodium 1003 mg