Lunch: Tex-Mex Pasta

Salsa and sausage kick up the heat in this pasta toss.

Ingredients

2 2/3 cups uncooked penne pasta (8 oz)
1 lb bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups frozen corn
1 cup Old El Paso™ Thick 'n Chunky salsa
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
3/4 teaspoon dried oregano leaves
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1/2 cup fresh cilantro, chopped

Instructions

Cook penne as directed on package. Drain; cover to keep warm.
Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat. Add sausage; cook 5 minutes, stirring frequently, until no longer pink and thoroughly cooked. Drain.
Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Heat to boiling. Cook 5 minutes, stirring occasionally.
Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.

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