Southwestern Gemelli with Bacon

Photo: Monica Buck; Styling: Gerri Williams

Yield:

Serves 4

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

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

Ingredients

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

Preparation

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.

Note:

January 2014