This pasta is quick for when there’s little time- and hungry kids!
  • 1 pkg. (about 8 oz.) whole wheat or vegetable ROTELLE pasta (this pasta is shaped like a wagon wheel)
  • 2 cups mild taco sauce – use an organic sauce if available
  • 1 cup salsa – choose your heat (mild, medium or hot)
  • 1 can black beans – rinsed and drained of water
  • 1.5 cups frozen corn (such as sweet or peaches and cream)
  • ¼ cup finely chopped red pepper
  • 1 cup shredded cheese (such as a Mexican blend, Monterey Jack, cheddar, etc.)
Cook pasta to package directions, drain, and keep aside with 1 cup of the pasta water reserved aside as well. In a large pot, cook taco sauce, salsa, beans, corn and peppers until hot.  Stir in drained pasta, ½ cup of the cheese and reserved cup of pasta water.  Cook over low heat til hot through and transfer to serving dish.  Sprinkle on remaining ½ cup of cheese mix and place sliced avocado and fresh chopped cilantro over top.  Serve immediately.  

(Recipes adapted from Womans’ World Magazine,)

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