One pan meals that come largely from a can are a life-saver on a busy weekday evening, especially meals that are as delicious as this simple skillet. The best thing about this mildly spicy dish is that the leftovers are just as yummy served cold, so making extra will give your family a great option for lunch the next day.
Add some southwestern flair to your day with this quick and easy recipe! If you have leftovers, this dish also works well as a cold pasta salad, making it an excellent option for a cookout, a picnic or even just a nice cold lunch for the office. If you like a little more heat, serve with hot sauce on the side.
Servings: 4 (417 G)
Prep Time: 25 min.
- 8 oz. whole-wheat pasta
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 Tbsp. chili powder, or to taste
- ½ tsp. salt
- ½ tsp. cumin
- 1 (14.5 oz.) can unsalted whole tomatoes
- 1 (19 oz.) can kidney beans, rinsed and drained
- 1 (15 oz.) bag frozen corn kernels, thawed
- 1 Tbsp. lime juice
- Cook pasta according to package directions.
- While pasta cooks, sauté onion, green pepper, garlic, chili powder, salt, and cumin until vegetables are tender (3-5 minutes).
- Stir in tomatoes, breaking slightly with spoon. Add kidney beans and corn and bring to boil. Reduce heat and simmer until hot through (15 minutes).
- Toss with cooked pasta and drizzle with lime juice, to serve.