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Black Bean Pasta

By: Stephanie Land

"'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."

Rate/Review | Read Reviews (34)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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 (15 ounce) can black beans, rinsed and drained
1/2 cup shredded reduced-fat Cheddar cheese

Directions

Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with nonstick 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.

Footnotes

Nutritional Analysis: 1 cup equals 252 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 567 mg sodium, 46 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 very lean meat, 1 vegetable.