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Southwestern Gemelli with Bacon

Photo: Monica Buck; Styling: Gerri Williams
Prep time 10 mins
Cook time 12 mins

Serves 4


  • 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

Nutrition Information

  • calories 476
  • fat 8 g
  • satfat 2 g
  • protein 21 g
  • carbohydrate 85 g
  • fiber 10 g
  • cholesterol 15 mg
  • sodium 1003 mg

How to Make It

  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.

Also appeared in: All You, January, 2014; All You, None, 2014, Back to School Special; All You, October, 2012;