Rotelle with Black Beans and Tomatoes
With fibre- and protein-rich black beans and a variety of vegetables, this quick rotelle pasta dish makes an easy weeknight meal. To make it extra healthy, use whole-wheat pasta and cut back on the cheese.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 8 oz rotelle, ziti, or wagon-wheel pasta
- 2 tbsp olive oil
- 1 large yellow onion coarsely chopped
- 1 large sweet green pepper cored, seeded, and coarsely chopped
- 3 cloves garlic minced
- 2 cups Monterey Jack cheese shredded
- 4 large tomatoes cored and coarsely chopped
- 1 560g can black beans drained and rinsed
- 1 280g package frozen chopped kale thawed and drained
- 1/3 cup fresh coriander (cilantro) or flat-leaf parsley minced
- 1 tsp salt
- 1 tsp lemon juice
- 1/2 tsp black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Cook the rotelle according to package directions. Meanwhile, heat the oil in a deep 12-inch (30 cm) skillet over moderate heat for 1 minute. Add the onion and green pepper and sauté, uncovered, stirring occasionally, until limp—5 minutes. Add the garlic and sauté 2 minutes more.
- Drain the rotelle and return to its pan. Add the cheese and toss until combined. Cover and keep warm. Stir the tomatoes into the skillet along with the beans, kale, and coriander, and simmer uncovered, stirring occasionally, for 5 to 8 minutes or until the tomatoes start to soften slightly.
- Mix the salt, lemon juice, and black pepper, add the pasta and cheese mixture, and toss well to mix. Cook, uncovered, over low heat until warmed through.
