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Published : 08/03/2016 18:52:44
Categories : Entree
Pasta Santa Fe
7 ounce jar roasted red peppers, sliced (not oil packed)
14.5 ounce can peeled and cut tomatoes
1 small onion chopped (1 cup)
2 cloves garlic, crushed and minced
3 tablespoons Olde Westport Championship Chili Spice Mix
10 ounce can tomato puree
8 ounces veggie colored fusilli pasta (corkscrew)
15 ounce can black beans, drained and rinsed
10 ounce package frozen corn, thawed
4 ounce can chopped mild green chiles
2 tablespoons chopped fresh cilantro
In a 2 quart sauce pan, add peppers, tomatoes, onion, garlic, Olde Westport Championship Chili Spice Mix and tomato puree, stir. Bring to a gentle boil over medium heat, stirring often. Lower heat, cover sauce pan, simmer 15 mins. Meanwhile, cook pasta to package directions using no oil, rinse and drain. Add black beans, corn and green chiles to sauce pan. Cook just until heated through. Add chopped cilantro and pasta, stir. Cook just until heated through. Spoon into individual bowls.