Southwestern Style Pasta Skillet Recipes

SOUTHWESTERN SPAGHETTI

Southwestern Spaghetti image

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

Ingredients

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
1 pound zucchini (about 4 small), cut into chunks
1/2 cup shredded cheddar cheese

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

SOUTHWESTERN-STYLE PASTA SKILLET

Southwestern-Style Pasta Skillet image

Make and share this Southwestern-Style Pasta Skillet recipe from Food.com.

Provided by MsSally

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces rotelle pasta
1/2 lb chorizo sausage, thinly sliced (fully-cooked)
1 large green pepper, diced
1 large onion, diced
1 small zucchini, diced (about 6 ounces)
2 (16 ounce) cans low-sodium stewed tomatoes
1 (16 ounce) can no-salt-added corn (drained)
1 (4 ounce) can mild green chilies (diced)
coarsely shredded monterey jack cheese (to garnish)

Steps:

Prepare macaroni as label directs but do not add salt to water; drain and keep warm.
Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet.
Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.
Stir macaroni into mixture in skillet; sprinkle with shredded cheese.

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