Prep Time:25 min |
Start to Finish:25 min |
makes:2 servings |
2 | cups uncooked radiatore (nugget) pasta (4 oz) |
1 | can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes with green chilies |
1 | cup Progresso® black beans (from 15-oz can), drained, rinsed |
1/2 | teaspoon grated lime peel |
1/4 | teaspoon ground cumin |
1/4 | bell pepper, cut into 2x1/4-inch strips |
2 | tablespoons fat-free sour cream |
2 | lime wedges |
Cilantro leaves, if desired |
1. | Cook and drain pasta as directed on package, omitting salt. |
2. | Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Stir in pasta, beans, lime peel, cumin and bell pepper. Reduce heat to low; cover and cook 2 to 3 minutes, stirring occasionally, until hot. Garnish with sour cream, lime and cilantro. Squeeze lime over pasta. |
High Altitude (3500-6500 ft): No change. |
Nutritional Information
1 Serving: Calories 430 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 83g (Dietary Fiber 14g, Sugars 7g); Protein 18g % Daily Value*: Vitamin A 30%; Vitamin C 35%; Calcium 15%; Iron 25% Exchanges: 4 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat Carbohydrate Choices: 5 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
*% Daily Values are based on a 2,000 calorie diet.
Wow! Congratulations. Looks delicious this dish and the name, Cancun, it is very suggesting.
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