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Black Bean Pasta Recipe

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"Here is one of my favorite light recipes," says Stephanie Land of Sudbury, Ontario. With zip from cumin and red pepper flakes, the spicy Southwestern dish is a hearty meal-in-one.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked spiral pasta
  • 1 cup finely chopped green pepper
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup shredded reduced-fat cheddar cheese

Nutritional Facts

1 cup equals 252 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 567 mg sodium, 46 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.

Directions

  1. Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with cooking spray, combine the green pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in pasta. Sprinkle with cheese. Yield: 6 servings.
Originally published as Black Bean Pasta in Light & Tasty April/May 2005, p59

Nutritional Facts

1 cup equals 252 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 567 mg sodium, 46 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.

Reviews for Black Bean Pasta

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MY REVIEW
Reviewed Apr. 10, 2010

"I'll add this to my short list of delicious meals I can fix when I don't have much time. For a gluten-free meal, I served this over brown rice instead of pasta."

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