Mexican Pasta

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Most Helpful Positive Review

Apr 04, 2003

I must admit I was a bit skeptical about this recipe, but it was excellent. Don't be scared off by the strange combination of ingredients -- this is a hearty vegetarian meal with great flavor and texture! I modified this recipe by only using one half of one onion (just seemed like too much otherwise). In addition, I used about half of a can of diced tomatoes, since I wanted the sauce to be thicker. I used a little cheese, and, since my family doesn't like peppers, I omitted them, and used diced avocado as a garnish for color and flavor. Definitely will make again!

—NADROJ451

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Most Helpful Critical Review

Jul 31, 2003

"Good" pasta. Not great but certainly NOT bad either! I omitted the beans and used a whole can of corn (drained). Also, I added 2 TBLS of sour cream and the end and mixed it in to better make a sauce. This recipe is a cross between a pasta casserole and a chili..but good! I think some seasoned grilled chicken strips could add a nice touch as well..or even some shredded cheddar cheese. Thanks Mimi.

—DREGINEK

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185 Ratings

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Jan 14, 2004

This recipe is fabulous! I ommitted the olives, used extra salsa (fresh "Mi Abuelo brand from the refrigerated section of Sam's Club--excellent!), and farfalle (bowtie) pasta. I then topped it with melted colby/jack and sour cream, mixed it all together and reheated it to make a warm, creamy sauce. Top it off with crumbled blue corn chips and you'll be in comfort-food heaven!!! It was so good that I made it again as soon it was gone!!! Tip: I didn't like the McCormick taco seasoning as well as other brands. The Taco Bell brand was amazing!!!

—Jorie

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Aug 07, 2003

SO Tasty!! I added about 3 tbsp. of cream cheese to the sauce to make it nice and rich.

—RACHELWEEDEN

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Mar 01, 2003

Everyone loved this recipe! I doubled everything except the beans. I used Rotel in place of plain stewed tomatoes. It had just the right amount of zing! This will be a tried and true cookbook addition.

—APRIL JONES

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Jul 31, 2003

This was a great recipe. I didn't have any black beans, so I used a whole can of corn. I used a can of Rotel tomatoes. The combination of ingredients sounds strange, but tasted excellent. Will definitely make this again!

—EMCCANN

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Mar 01, 2003

This was really good! I was a little worried because it sounded like an odd mixture of ingredients, but it turned out well. It was also very colorful ~ it would be a pretty dish to bring to a potluck dinner.

—NFARBOTKO

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Aug 23, 2010

For some reason I read this as a pasta salad not warm pasta. So I made it that way. Don't like olives or green bell pepper so I didn't add either. Used farfalle pasta and an entire package of reduced sodium taco seasoning as well as diced canned tomatoes with mild jalapeno peppers.

—It's A New Day

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Nutrition

Calories
358 kcal
18%

Carbohydrates
59.5 g
19%

Cholesterol
0 mg
0%

Fat
9.4 g
14%

Fiber
5.3 g
21%

Protein
10.3 g
21%

Sodium
589 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 358
** Calories from Fat: 85

% Daily Value *
** Total Fat 9.4g 14 %
** Saturated Fat 1.4g 7 %
** Cholesterol 0mg 0 %
** Sodium 589mg 24 %
** Potassium 467mg 13 %
** Total Carbohydrates 59.5g 19 %
** Dietary Fiber 5.3g 21 %
** Protein 10.3g 21 %
** Sugars 10.4g
** Vitamin A 21 %
** Vitamin C 60 %
** Calcium 9 %
** Iron 46 %
** Thiamin 7 %
** Niacin 33 %
** Vitamin B6 15 %
** Magnesium 16 %
** Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.