Southwestern vegetarian pasta –Are you ready to spice up your dinner routine? This Southwestern Vegetarian Pasta Recipe is a delightful dish that combines vibrant flavors and fresh ingredients. Perfect for a cozy family dinner or a gathering with friends, this pasta is sure to impress! Let’s dive right into it.
Southwestern Vegetarian Pasta
This hearty and colorful dish is packed with vegetables and is a great option for anyone looking to enjoy a meatless meal without sacrificing flavor. Here’s how to make it!
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Ingredients
- 8 ounces of your favorite pasta (such as penne or fusilli)
- 1 tablespoon olive oil
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup corn (fresh or frozen)
- 1 can (15 ounces) black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped bell pepper and zucchini, stirring frequently until they soften, about 5 minutes.
- Add the corn, black beans, chili powder, cumin, salt, and pepper to the skillet. Stir until everything is well combined and heated through, about 3-4 minutes.
- Mix in the cooked pasta and toss everything gently to ensure the pasta is well coated with the vegetables and spices.
- Serve warm, garnished with fresh cilantro and lime wedges on the side for extra flavor.
This Southwestern Vegetarian Pasta is not only quick and easy to make but is also healthy and packed with nutrients. Enjoy this dish any night of the week, and feel free to customize it with your favorite veggies or spices!
