I’m loving my “One Pot”* recipes and I hope you are too! It just doesn’t get much easier to make a flavorful pasta with a light brothy sauce than to cook all the ingredients and seasonings in one pot and voila, it’s done! This One Pot recipe has a Mexican flair and is seasoned with salsa, chili powder and cumin. Top it with melty cheese and fresh scallion and all you’ll need is cornbread and a salad and you’re all set!
One Pot Mexicali Bowtie Pasta
8 ounces uncooked bowtie pasta
1 (16 oz.) jar salsa
3 cups water
1 (10.5 oz.) can black beans, drained and rinsed
1 (8.5 oz.) can corn kernels, drained
4 Tbs. butter
2 tsp. chili powder**
1 tsp. ground cumin
1 tsp. kosher salt
1 cup shredded 4 cheese Mexican blend cheese
1 scallion, sliced
1. In pot with tall sides, preferably a non-stick pot, combine pasta, salsa, water, beans, corn, butter, chili powder, cumin and kosher salt.
2. Bring to a boil over medium-high heat.
3. Boil 10 minutes or until pasta is al dente and a brothy sauce has formed, stirring occasionally.
4. Top with shredded cheese and sliced scallion.
Makes 4 servings, about 6 cups.
** Want a bit more of a spice kick? Just increase chili powder to 1 Tbsp. (3 tsp.)!