PASTA DAY: Spaghetti Santa Fe

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* Exported from MasterCook *

 

Spaghetti Santa Fe

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 43

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces whole wheat or regular spaghetti

2 tablespoons vegetable or olive oil

1 1/2 cups chopped onion

1 red or green bell pepper -- diced

3 cloves garlic -- minced

14 1/2 ounces canned salsa-style diced tomatoes -- undrained

OR stewed or chili-style

1/2 cup prepared salsa or picante sauce

1 teaspoon ground cumin

15 ounces canned black beans -- rinsed and drained

1 cup frozen corn kernels

1/4 cup chopped cilantro

1 cup crumbled queso fresco -- (4 ounces)

OR queso anejo cheese -- (optional(

(see Helpful Hint)

 

Makes 4 servings

 

Serve this sassy dish with melon wedges and warm corn tortillas for a true

taste of the Southwest.

 

In a large saucepan, bring 3 quarts of water to a boil. Place the

spaghetti in the boiling water, stir, and return to a boil. Cook until al

dente, stirring occasionally, 8 to 10 minutes.

 

Meanwhile, heat oil in a large deep skillet over medium heat. Add onion

and bell pepper; cover and cook 5 minutes. Add garlic and cook, stirring,

2 minutes.

 

Stir in tomatoes, salsa or picante, and cumin; simmer 5 minutes. Stir in

beans and corn; simmer, uncovered, 5 minutes, stirring occasionally.

 

Drain pasta in a colander and add to the skillet. Toss to coat pasta with

sauce; transfer to four serving plates and top with cilantro. Sprinkle

with cheese, if desired.

 

Helpful Hint: Queso fresco and queso anejo are Mexican cheeses similar to

farmer cheese. They are sold in tubs or as shrink-wrapped rounds in

Mexican groceries and many supermarkets.

 

Per Serving: 433 Calories; 19g Protein; 9g Fat; 77g Carbohydrates; 0

Cholesterol; 592mg Sodium; 16g Fiber.

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