Southwestern Corn Spaghetti Style Pasta Recipes

SOUTHWESTERN SPAGHETTI

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.

CORN SPAGHETTI

Steps:

• 1. Pre-Heat oven to 350*
• 2. you have 3 options for noodles for this recipe. 1. 1 Cup of Orzo or 2. 1 cup of broken spaghetti noodles (into 4 inch lengths, stand up in a measuring cup equaling one cup ) or 3. can use 2 1/2 cups of dry macaroni noodles instead
• 3. mix all ingredients together (noodles uncooked) place into a 9 x 13 pan or 9x9 by 2 Inch deep casserole with a lid or foil and bake for 1 hour at 350*
• 4. Let stand for 5 min before serving, and enjoy!!!!

SOUTHWESTERN CORN SKILLET

Steps:

• Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.

SOUTHWESTERN CORN SPAGHETTI STYLE PASTA

Steps:

• In 12-inch skillet, sauté corn, green onions, and jalapenos in olive oil until onions are translucent.
• Add chili powder, cilantro, cumin, garlic salt, beans and tomatoes.
• Cover and simmer about 15 minutes.
• Prepare corn pasta according to pkg directions; drain and rinse pasta.
• Add pasta to spaghetti sauce, stir over medium heat until sauce is simmering and pasta is coated with sauce.
• Sprinkle with parmesan cheese.
• Serve hot.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
• Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce.
• Sprinkle each serving with Monterey Jack cheese.

SOUTHWESTERN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

SOUTHWEST BLACK BEAN PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the remaining ingredients. Drain pasta and rinse in cold water. Stir into bean mixture. Chill until serving.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

SOUTHWESTERN PASTA

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.