Pantry Pasta Tex Mex Style (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dishes, Pasta | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Fusilli |
| 10 | oz | Salsa, 10-11 oz hot |
| medium or mild to taste | ||
| 10 | oz | Thawed frozen corn |
| 4 | oz | Black forest or other smoked |
| ham in thin strips |
INSTRUCTIONS
Optional toppings: grated sharp cheddar cheese, sour cream, jalapeno peppers, cilantro Bring water to a boil and cook pasta until almost completely cooked; add corn and boil for another minute or so to heat through. Meanwhile, in a bowl combine ham and salsa. When pasta and corn are done, drain and pat dry and toss with ham and salsa. Toss to combine and serve with grated cheese or other toppings. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6558 Posted to MC-Recipe Digest V1 #493 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 2285
Calories From Fat: 137
Total Fat: 15.2g
Cholesterol: 164.2mg
Sodium: 4282.3mg
Potassium: 1872.3mg
Carbohydrates: 450.5g
Fiber: 13g
Sugar: 11.9g
Protein: 74g