This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Southwestern Corn and Black Bean Spaghetti

By: Lisa

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Lisa."

Rate/Review | Read Reviews (2)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound spaghetti
1 tablespoon olive oil
1 onion, chopped
16 ounces Classico® Tomato and Basil Sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans
1 cup sweet corn kernels
2 teaspoons ground cumin
1 dash hot pepper sauce
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Directions

In a large skillet heat cook the onion in the olive oil until tender. Add the pasta sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes.
Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain.
Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.