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Tex-Mex Pasta

(21)
  6 reviews
  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 6 servings
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Salsa and sausage kick up the heat in this pasta toss.

Bake-Off® Contest 40, 2002
Karen Wetch
Santa Rosa, California

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 Green Giant™ Steamers™ Niblets® 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

Steps

  • 1 Cook penne as directed on package. Drain; cover to keep warm.
  • 2 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.
  • 3 Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Heat to boiling. Cook 5 minutes, stirring occasionally.
  • 4 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.
  • 1 Cook penne as directed on package. Drain; cover to keep warm.
  • 2 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.
  • 3 Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Heat to boiling. Cook 5 minutes, stirring occasionally.
  • 4 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
425
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
50mg
17%
Sodium
1040mg
43%
Total Carbohydrate
51g
17%
Dietary Fiber
5g
20%
Sugars
9g
9%
Protein
28g
28%
% Daily Value*:
Vitamin A
44%
44%
Vitamin C
46%
46%
Calcium
26%
26%
Iron
18%
18%
Exchanges:
3 Starch; 1 Vegetable; 2 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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