Mexican Pasta & Veggies

Name: Mexican Pasta & Veggies
Cuisine: South American and Mexican
Ingredients: 2 cups tri-color corkscrew pasta or gluten-free pasta; 1 teaspoon grapeseed or other neutral vegetable oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 small red pepper, finely chopped; 1 small zucchini, finely chopped (Mexican zucchini preferred); 1 cup halved cherry tomatoes; 1 cup cooked corn (fresh, canned, or frozen); 1 cup cooked black beans; 1 cup salsa (commercial or homemade); 1 cup tomato sauce; 1 tablespoon chili powder; 1 ½ teaspoons ground cumin; 1 teaspoon dried oregano (Mexican preferred); 1 teaspoon Kosher salt, or to taste; ½ teaspoon black pepper, or to taste; Shredded 4-Cheese Mexican Cheese, or vegan cheese of choice

CategoryPastas and PizzasCuisineSouth American and MexicanDiets#gluten-free-option, #vegan-option

Healthy and flavorful with lots of veggies.

Ingredients

2 cups tri-color corkscrew pasta or gluten-free pasta

1 teaspoon grapeseed or other neutral vegetable oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 small red pepper, finely chopped

1 small zucchini, finely chopped (Mexican zucchini preferred)

1 cup halved cherry tomatoes

1 cup cooked corn (fresh, canned, or frozen)

1 cup cooked black beans

1 cup salsa (commercial or homemade)

1 cup tomato sauce

1 tablespoon chili powder

1 ½ teaspoons ground cumin

1 teaspoon dried oregano (Mexican preferred)

1 teaspoon Kosher salt, or to taste

½ teaspoon black pepper, or to taste

Shredded 4-Cheese Mexican Cheese, or vegan cheese of choice

Instructions

Cook the pasta according to package directions. Drain and set aside to cool.

Heat oil in a saucepan over medium heat. Sauté the onion and garlic for approximately 5 minutes, or until translucent.

Add the pepper, zucchini, tomatoes, and corn. Cook for 5 minutes.

Add the beans, salsa, tomato sauce, chili, cumin, oregano, salt, and pepper. Continue to cook for a few minutes until heated and aromatic. Turn off the heat.

Add the pasta and top with shredded cheese. Cover and leave on the warm burner for a few minutes.

Serve warm.

Note:
If gluten-free, substitute a gluten-free pasta such as penne for the wheat pasta. If vegan, substitute a vegan cheese for the Mexican shredded cheese.

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Ingredients

2 cups tri-color corkscrew pasta or gluten-free pasta

1 teaspoon grapeseed or other neutral vegetable oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 small red pepper, finely chopped

1 small zucchini, finely chopped (Mexican zucchini preferred)

1 cup halved cherry tomatoes

1 cup cooked corn (fresh, canned, or frozen)

1 cup cooked black beans

1 cup salsa (commercial or homemade)

1 cup tomato sauce

1 tablespoon chili powder

1 ½ teaspoons ground cumin

1 teaspoon dried oregano (Mexican preferred)

1 teaspoon Kosher salt, or to taste

½ teaspoon black pepper, or to taste

Shredded 4-Cheese Mexican Cheese, or vegan cheese of choice

Directions

Cook the pasta according to package directions. Drain and set aside to cool.

Heat oil in a saucepan over medium heat. Sauté the onion and garlic for approximately 5 minutes, or until translucent.

Add the pepper, zucchini, tomatoes, and corn. Cook for 5 minutes.

Add the beans, salsa, tomato sauce, chili, cumin, oregano, salt, and pepper. Continue to cook for a few minutes until heated and aromatic. Turn off the heat.

Add the pasta and top with shredded cheese. Cover and leave on the warm burner for a few minutes.

Serve warm.

Note:
If gluten-free, substitute a gluten-free pasta such as penne for the wheat pasta. If vegan, substitute a vegan cheese for the Mexican shredded cheese.

Mexican Pasta & Veggies

Ingredients Directions

Mexican Pasta & Veggies