MEXICAN PASTA
A great vegetarian dish with a kick!
Provided by PIAZZA
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
- Toss sauce with cooked pasta and serve.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 59.5 g, Fat 9.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 588.9 mg, Sugar 10.4 g
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE
A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.
Provided by My Hot Southern Mess
Categories Main Dish Recipes Pasta
Time 1h50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until cooked through and tender, about 1 hour.
- Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
- Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
- Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 65.3 g, Cholesterol 59.7 mg, Fat 23.1 g, Fiber 4.3 g, Protein 15.2 g, SaturatedFat 11.5 g, Sodium 315.6 mg, Sugar 6.2 g
FETTUCCINE WITH BLACK BEAN SAUCE
When my husband needed to go on a heart-smart diet, I had to come up with new ways to get more vegetables into our daily menus. This meatless spaghetti sauce is a winner; it's even prettier with spinach fettuccine. -Marianne Neuman, East Troy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onion in oil until tender. Stir in the pasta sauce, black beans and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine. Top with sauce and sprinkle with cheese. If desired, top with chopped fresh basil.
Nutrition Facts : Calories 350 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 761mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 8g fiber), Protein 16g protein. Diabetic Exchanges
FETTUCCINE WITH ITALIAN TOMATO SAUCE
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
- Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
- Meanwhile, cook and drain fettuccine as directed on package.
- Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg
MEXICAN SPAGHETTI SAUCE
Make and share this Mexican Spaghetti Sauce recipe from Food.com.
Provided by SweetySJD
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture.
- Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
- Serve over spaghetti.
Nutrition Facts : Calories 200.3, Fat 5.8, SaturatedFat 2.1, Cholesterol 29.5, Sodium 780.2, Carbohydrate 24.1, Fiber 4.7, Sugar 7.5, Protein 14.3
MEXICAN PASTA WITH BLACK BEANS
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes.
- While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about
- 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce.
- In a colander drain pasta well and in a large bowl toss with sauce.
- Serve pasta sprinkled with cheese and scallions.
MEXICAN SPAGHETTI SAUCE
This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain., In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.
Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 705mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
FETTUCCINE WITH MEXI-BEAN SAUCE
A spicy bean and tomato sauce (meatless) over noodles. Very low fat, no cholesterol, but hearty and flavorful. From The Healthy Heart Cookbook (1992). I have used "egg noodles" instead of the fettuccine, and I have never included the cilantro. Using the green chilies would produce a milder sauce, whereas using the jalapeno peppers would produce a spicier sauce.
Provided by Deb G
Categories < 30 Mins
Time 30m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 12
Steps:
- Coat large, nonstick skillet with cooking spray and heat over medium until hot.
- Saute the onions until tender; add garlic, and stir until it becomes aromatic. Do not brown.
- Stir in both cans of tomatoes.
- Add the peppers, chili powder, sugar, and oregano and stir. Also add the cilantro, if using.
- Cover, reduce heat and simmer 15 minutes. Stir occasionally.
- Cook 5 servings of fettuccine according to directions on package.
- Mash beans slightly, add to the tomato mixture and stir.
- Cook 5 minutes or until heated thoroughly.
- For each serving, top 1 cup cooked fettuccine with 1 cup sauce and serve immediately.
Nutrition Facts : Calories 192.3, Fat 1, SaturatedFat 0.2, Sodium 395.4, Carbohydrate 39.3, Fiber 10.6, Sugar 10.2, Protein 9.7
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