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Southwestern Pasta Toss

Yield 4 (1 1/4-cup) servings.

Ingredients

  • 1/2 (8-ounce) package rotini (corkscrew pasta), uncooked
  • 1 3/4 cups Santa Fe Salsa
  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 cup frozen whole kernel corn, thawed
  • 1 (15-ounce) can black beans, drained
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lime juice

Nutrition Information

  • calories 300
  • caloriesfromfat 11 %
  • fat 3.7 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.1 g
  • carbohydrate 56.1 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 221 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add Santa Fe Salsa, and toss gently. Set aside.

  2. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add garlic and cumin, and saute 30seconds. Stir in corn and beans. Cook, stirring constantly, untilthoroughly heated. Add corn mixture, cilantro, cheese, and lime juice to pasta mixture, and toss gently. Serve immediately.

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