Bow Ties With Black Bean Salsa And Cherry Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Veg03 | 4 | Servings | |
INGREDIENTS
| 8 | oz | Bow ties or elbows, uncooked |
| OR other medium pasta shape | ||
| 2 | T | Olive or vegetable oil |
| 1 | Scallions | |
| Trimmed and thinly sliced | ||
| green and white parts | ||
| 1 1/2 | t | Ground cumin |
| 1 1/2 | T | Fresh lime juice |
| 15 | oz | Canned black beans, rinsed |
| and drained | ||
| 1/4 | t | Salt or to taste |
| Freshly ground black pepper | ||
| to taste | ||
| 8 | Cherry tomatoes, cut into | |
| quarters | ||
| 2 | T | Chopped fresh cilantro |
INSTRUCTIONS
Prepare the pasta according to the package directions. While the pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the scallions and cumin and cook for 2 minutes. Remove from the heat and stir in the lime juice. Add the beans, salt, and pepper and toss. (The salsa can be made and refrigerated up to one day in advance.) Just before draining the pasta, measure 1/2 cup of the cooking liquid and pour it into the salsa. Drain the pasta, return it to the pot, and add the salsa. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove from the heat and gently stir in the tomatoes and cilantro. Serves 4. PER SERVING (recipe made using 1/2 tsp.salt) Calories: 370, Total Fat 8 grams, Saturated Fat 1 gram, Fiber 8 grams, Sodium: 460 mg, Cholesterol: 0 mg, Carbohydrate: 61 grams, Protein: 13 grams Nutrition Action Healthletter, April 1999 Recipe by: The National Pasta Association Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 414.1mg
Potassium: 758.1mg
Carbohydrates: 33.4g
Fiber: 11.1g
Sugar: <1g
Protein: 10.9g