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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here is one of my favorite light recipes, says Stephanie Land of Sudbury, Ontario. With zip from cumin and red pepper flakes, the spicy Southwestern dish is a hearty meal-in-one. Ingredients:
8 ounces uncooked spiral pasta |
1 cup finely chopped green pepper |
1 medium onion, chopped |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/2 teaspoon crushed red pepper flakes |
2 cups tomato sauce |
1 can (15 ounces) black beans, rinsed and drained |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with cooking spray, combine the green pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in pasta. Sprinkle with cheese. Yield: 6 servings.
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