| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Veg03 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Bow ties or elbows; uncooked |
|
|
OR other medium pasta shape |
| 2 |
tb |
Olive or vegetable oil |
| 1 |
bn |
Scallions |
|
|
Trimmed and thinly sliced |
|
|
(green and white parts) |
| 1 1/2 |
ts |
Ground cumin |
| 1 1/2 |
tb |
Fresh lime juice |
| 15 |
oz |
Canned black beans; rinsed and drained |
| 1/4 |
ts |
Salt or to taste |
|
|
Freshly ground black pepper; to taste |
| 8 |
|
Cherry tomatoes; cut into quarters |
| 2 |
tb |
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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