3. Mexican Pasta
You will need:
½ pound seashell pasta
¼ cup salsa
2 onions and 1 green bell pepper, chopped
1 can black beans, 1 cup corn kernels
2 tablespoons olive oil
1 can tomatoes, peeled and diced (14.5oz)
¼ cup black olives
1 ½ tablespoons taco mix for seasoning
Salt and pepper to taste
How to:
Boil the pasta until it is tender but firm. Drain and set aside.
In a skillet, heat oil and add the onions and cook until they turn brown.
Stir in the corn, tomatoes, olives, black beans, salsa, taco seasoning and salt and pepper. Cook the sauce for five more minutes.
Combine the cooked pasta and the sauce in a bowl.
Toss to mix well and serve.
4. Greek Orzo Pasta
You will need:
1 ½ cups orzo pasta
1 pound broccoli florets, washed
3 tablespoons pine nuts
¼ cup olive oil
¾ cup feta cheese
1 can ripe olives (2.5oz)
½ cup parmesan cheese
½ teaspoon dried red pepper flakes and
¼ cup fresh basil
How to:
Cook the orzo as instructed on the pack.
Cook the broccoli in boiling water, until they become tender, but firm.
In a skillet, heat oil and add the pine nuts. Stir-fry for 2-3 minutes, add the red pepper and cook for another minute.
Combine the pine nuts, feta cheese, pasta and the remaining ingredients in a bowl and toss to mix.
Serve immediately.