PASTA IN SOUTHWESTERN SAUCE
From a very old Vegetarian Times magazine. I don't know how "southwestern" sun-dried tomatoes really are...regardless, this is a good, easy sauce for pasta.
Provided by Aunt Cookie
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the sherry and oil in a heavy skillet over med-high until it boils.
- Saute the garlic and shallots for 3 minutes, stirring.
- Add the both types of tomatoes and the jalapenos.
- Reduce heat to low, and cook for 20 minutes. Stir occasionally.
- While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less). Stir the fresh pasta occasionally, as it can get pretty sticky.
- Drain the pasta, rinse briefly with hot water, and drain again.
- Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
- Toss pasta and sauce together, then serve immediately.
Nutrition Facts : Calories 541.7, Fat 6.2, SaturatedFat 0.9, Cholesterol 82.8, Sodium 203.7, Carbohydrate 80.2, Fiber 3.1, Sugar 6.2, Protein 15.9
SOUTHWESTERN PASTA
Southwestern pasta makes a satisfying meal that will feed a crowd. In this recipe, rigatoni pasta is combined with ground beef seasoned with southwestern-inspired spice blend and simmered with tomatoes, black beans and corn. The pasta and sauce are combined, topped with cheese and baked until melted.
Provided by Elizabeth
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- You will also need: Large casserole dish and a large baking sheet
Nutrition Facts : Calories 593 kcal, Carbohydrate 63 g, Protein 30 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 67 mg, Sodium 1113 mg, Fiber 7 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving
SOUTHWESTERN PASTA & CHEESE
"I decided to give my old mac 'n' cheese recipe a new twist by including some of my favorite Southwestern ingredients. I especially like the smoky flavors of the chipotle and bacon...my family loves it all!" Serve with a salad or veggie. Naomi Reed - McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, chipotle pepper, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted., Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 240 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 327mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
SOUTHWESTERN SPAGHETTI
Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SPICY SOUTHWESTERN PASTA
This is a tasty and colorful meatless meal. It has several ingredients, but is easy to put together on the stovetop. It's quite low in fat if you use the reduced-fat forms of the dairy products. This is adapted from Cook It Light by Jeanne Jones.
Provided by pattikay in L.A.
Categories Black Beans
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
- Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
- Mix well and bring to a simmer.
- Reduce heat to low and cook, covered for about 15 minutes.
- Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
- Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
- To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
- Top with 3 tablespoons of the grated cheese.
- I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.
Nutrition Facts : Calories 443.7, Fat 10.3, SaturatedFat 5.7, Cholesterol 27.3, Sodium 946.6, Carbohydrate 70.7, Fiber 8.4, Sugar 5.9, Protein 19.3
SOUTHWESTERN PASTA
Make and share this Southwestern Pasta recipe from Food.com.
Provided by Paris D
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
- In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
- Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
- Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
- Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.
SOUTHWEST PASTA BAKE
Fat-free cream cheese and reduced-fat cheddar make this creamy casserole lower in fat and calories. It's a good way to get our kids to eat spinach in "disguise". -Carol Lepak of Sheboygan, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture., In a 13x9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 341 calories, Fat 10g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 870mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
SOUTHWESTERN SALSA-STYLE PASTA SAUCE
I found this recipe on Tabasco's website. It's the first pasta I ever learned how to cook and cook well. Generally, it's a pasta sauce that is almost like a salsa but is served over angel hair pasta. The cheese is essentially what makes the whole thing. This is MY version of the recipe. It calls for slightly more garlic and a bigger onion instead of 2 mediums. I also add pepper and a lot more Tabasco to give it a slight kick. It's also one of the only sauces I know that tastes great, cold.
Provided by Tabascoman77
Categories Spaghetti
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- I always make sure to chop my stuff up before I start, so peel your garlic and mince it, then put it aside. I keep my minced garlic in a shot glass. Next, dice your onion. Put that aside. Also, mince your cilantro. The cilantro doesn't HAVE to be minced now but it IS good to mince it during the last 2 minutes of sauteing your onions and garlic.
- Get a saucepan and line the bottom with Olive Oil over medium heat.
- Once hot, throw in your garlic and onions.
- Immediately add a layer of salt and pepper and stir.
- Set your kitchen timer for 12 minutes and stir about once every 1-2 minutes thereafter, to keep the garlic and onion cooking down and to prevent it from cooking the middle portion of the pan.
- After 12 minutes, open your can of tomatoes and add those in there. Also, add your salt, sugar, cilantro, and Tabasco Sauce. Stir REALLY well. Use the pepper to taste. If the sauce tastes too "salty", add a tiny bit of sugar and stir to balance it out. If it tastes too sweet, add a tiny bit of salt to balance it. You want it someplace in the middle.
- Turn the heat up to the highest setting and boil it for about five minutes while stirring frequently to prevent burning as well as to burn off some of the extra juice from the tomatoes and thicken the sauce.
- Turn the heat down to LOW (about "2" on any stove) and let the sauce simmer for about 30 minutes, stirring about every 5-10 minutes.
- Prepare your pasta according to the package. It would help to add a splash of olive oil to your water to prevent foaming.
- Drain and serve the pasta in a large serving bowl and add the sauce separately.
- Add Cheese.
- Enjoy!
Nutrition Facts : Calories 620.9, Fat 15.6, SaturatedFat 2.2, Sodium 1064.4, Carbohydrate 104.2, Fiber 6.9, Sugar 13.8, Protein 16.9
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