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    You are in: Home / Recipes / Mexi-Cali Penne Recipe
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    Mexi-Cali Penne

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    ~*~*~*Spookygirl*~*~*~'s Note:

    Just a fun, quick recipe for the dog days of summer and you can't stand the thought of turning on the oven. You can leave the flax seed out, but it adds some nice fiber, without changing the taste ;)

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    Units: US | Metric


    1. 1
      Boil pasta in salted water according to package direction.
    2. 2
      While pasta boils, in a large bowl, dump in the tomatoes, cutting up any pieces that are larger then bite size. Add corn, black beans, and flax and stir.
    3. 3
      When pasta is done, drain, and immediately add to bowl with tomatoes, corn and beans. Toss together.
    4. 4
      Serve with sprinkle of cheese if desired.

    Ratings & Reviews:

    • on September 08, 2009


      I also did not use flax seed because I did not have it. I added a little bit of salsa to make it a little juicier and to give it a little kick. And, I sprinkled with Borden's Colby and Monterey Jack cheeses. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2009


      Made this last night for the fam and it was a big hit! I didn't have flax seed so I left those out, but I did add just a touch of cumin and chili powder for fun. I will definitely make this one again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexi-Cali Penne

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 337.1
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 799.1 mg
    Total Carbohydrate 69.0 g
    Dietary Fiber 12.6 g
    Sugars 0.0 g
    Protein 10.5 g

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