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Mexi-Cali Penne
By ~*~*~*Spookygirl*~*~*~ on January 15, 2007
2 Reviews
- Prep Time: 10 mins
- Total Time: 20 mins
- Servings: 4
About This Recipe
"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 ;)"
Ingredients
- 8 ounces penne pasta
- 16 ounces Mexican-style stewed tomatoes
- 8 ounces canned whole kernel corn ( drained)
- 8 ounces canned black beans ( drained and rinsed)
- 3 tablespoons ground flax seeds
Directions
- Boil pasta in salted water according to package direction.
- 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.
- When pasta is done, drain, and immediately add to bowl with tomatoes, corn and beans. Toss together.
- Serve with sprinkle of cheese if desired.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (347 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 337.1
- Calories from Fat 35
- 10%
- Amount Per Serving
- %
- Total Fat 3.9g
- 6%
- Saturated Fat 0.4g
- 2%
- Cholesterol 0.0mg
- 0%
- Sugars 0.0 g
- Sodium 799.1mg
- 33%
- Total Carbohydrate 69.0g
- 23%
- Dietary Fiber 12.6g
- 50%
- Sugars 0.0 g
- 0%
- Protein 10.5g
- 21%
Reviews
-
"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!"
By Annette NC on September 08, 2009 | 941058
-
"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!"
By Chef Lizzie on July 09, 2009 | 903804
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