Pasta With Southwestern Sauce Recipes

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SOUTHWESTERN SPAGHETTI



Southwestern Spaghetti image

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
1 pound zucchini (about 4 small), cut into chunks
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

SOUTHWESTERN GRILLED CHICKEN PASTA W/CHIPOTLE CREAM SAUCE



Southwestern Grilled Chicken Pasta w/Chipotle Cream Sauce image

Number Of Ingredients 15

8 ounces dry penne pasta
2 boneless, skinless chicken breasts, trimmed and pounded to 1.2" thickness
salt and pepper
3 tablespoons butter
2 small shallots, minced
6 canned chipotle peppers in adobo sauce, seeded and minced
2 cups half and half
1 tablespoon of the chipotle adobo sauce
For vegetables:
1 teaspoon vegetable oil
2 ears white corn
1 yellow pepper, sliced into 2" long slices
1 red pepper, sliced into 2" long slices
1/2 red onion, sliced into 1" long slices
1/4 cup cilantro, chopped plus some for garnish

Steps:

  • Cook pasta. Cook the penne pasta in salted boiling water until al dente', according to instructions. Drain and set aside.
  • Cook chicken. Heat grill pan or grill and cook chicken until opaque, about 3-4 minutes per side. Slice into 2" long slices and set aside.
  • Start sauce. Heat butter in a heavy saucepan over medium heat. Add shallot sand sauté until translucent. Add chipotle peppers, half and half and adobo sauce. Let simmer over medium heat, stirring every minute or two until sauce thickens.
  • While sauce is cooking, sauté' corn, red and yellow peppers and onions in vegetable oil in a separate pan over medium heat until tender, about 3 minutes. Set aside.
  • When cream sauce has thickened, add the vegetables and continue to stir. Add chicken and pasta and stir well to coat pasta. Remove from heat and stir in cilantro. Salt to taste and serve.

PASTA IN SOUTHWESTERN SAUCE



Pasta in Southwestern Sauce image

From a very old Vegetarian Times magazine. I don't know how "southwestern" sun-dried tomatoes really are...regardless, this is a good, easy sauce for pasta.

Provided by Aunt Cookie

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup dry sherry
1 teaspoon olive oil
1 tablespoon fresh garlic, minced
1/4 cup shallot, minced
4 sun-dried tomatoes packed in oil, drained and coarsley chopped
2 tablespoons pickled jalapeno peppers, finely chopped
2 large tomatoes, seeded and coarsley chopped
1/2 lb fresh pasta
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped

Steps:

  • Heat the sherry and oil in a heavy skillet over med-high until it boils.
  • Saute the garlic and shallots for 3 minutes, stirring.
  • Add the both types of tomatoes and the jalapenos.
  • Reduce heat to low, and cook for 20 minutes. Stir occasionally.
  • While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less). Stir the fresh pasta occasionally, as it can get pretty sticky.
  • Drain the pasta, rinse briefly with hot water, and drain again.
  • Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
  • Toss pasta and sauce together, then serve immediately.

Nutrition Facts : Calories 541.7, Fat 6.2, SaturatedFat 0.9, Cholesterol 82.8, Sodium 203.7, Carbohydrate 80.2, Fiber 3.1, Sugar 6.2, Protein 15.9

SOUTHWESTERN PASTA



Southwestern Pasta image

Southwestern pasta makes a satisfying meal that will feed a crowd. In this recipe, rigatoni pasta is combined with ground beef seasoned with southwestern-inspired spice blend and simmered with tomatoes, black beans and corn. The pasta and sauce are combined, topped with cheese and baked until melted.

Provided by Elizabeth

Categories     Main Course

Time 55m

Number Of Ingredients 15

1 tablespoon Oil (Use a neutral/flavorless oil with a high smoke point (we use canola oil))
1 pound Ground Beef (we used beef round)
½ tablespoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Salt (plus 1-2 tablespoon for the pasta water)
1 teaspoon Cumin
¼ teaspoon Black Pepper
¼ teaspoon Crushed Red Pepper Flakes (or to taste, optional)
1 (28 ounce) can Diced Tomatoes
1½ cup Beef Broth
1 (15 ounce) can Black Beans, drained and rinsed
1 (15 ounce) can Corn, drained and rinsed
16 ounce Rigatoni Pasta
8 ounces Colby Jack (shredded (or Monterey Jack Cheese, Cheddar Jack, etc.))
Hot Sauce (for serving - optional)

Steps:

  • You will also need: Large casserole dish and a large baking sheet

Nutrition Facts : Calories 593 kcal, Carbohydrate 63 g, Protein 30 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 67 mg, Sodium 1113 mg, Fiber 7 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving

SOUTHWESTERN PASTA & CHEESE



Southwestern Pasta & Cheese image

"I decided to give my old mac 'n' cheese recipe a new twist by including some of my favorite Southwestern ingredients. I especially like the smoky flavors of the chipotle and bacon...my family loves it all!" Serve with a salad or veggie. Naomi Reed - McMinnville, Oregon

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

3-1/3 cups uncooked bow tie pasta
1 medium sweet red pepper, chopped
8 green onions, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon minced chipotle pepper in adobo sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
2-1/4 cups fat-free milk
1 cup shredded sharp cheddar cheese, divided
4 center-cut bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, chipotle pepper, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted., Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 240 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 327mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

SOUTHWESTERN VEGETARIAN PASTA



Southwestern Vegetarian Pasta image

Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!

Provided by COLLEEN CAMPO

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g

SOUTHWESTERN PASTA BAKE



Southwestern Pasta Bake image

Yield 4 servings

Number Of Ingredients 17

Coarse salt
1 pound penne rigate (ridged penne) or cavatappi (ridged corkscrew pasta)
2 tablespoons vegetable oil (twice around the pan)
4 6-ounce boneless, skinless chicken breast halves, cut into bite-size pieces
1 tablespoon ground cumin (1 palmful)
1 tablespoon ground coriander (1 palmful)
2 tablespoons chili powder (2 palmfuls)
Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeño, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (2 palmfuls)
2 cups milk
3/4 pound sharp yellow Cheddar cheese, shredded (about 2 1/2 cups)
1/4 cup fresh cilantro leaves (a generous handful), chopped
1/2 cup fresh flat-leaf parsley leaves (a few handfuls), chopped

Steps:

  • Preheat the broiler to high and position the rack 8 inches from the heat.
  • Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center.
  • While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapeños and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.
  • In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
  • Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to lightly brown.

SOUTHWEST FUSILLI WITH TOMATOES, GARLIC AND CHILIES



Southwest Fusilli with Tomatoes, Garlic and Chilies image

Categories     Garlic     Pasta     Tomato     Vegetable     Appetizer     Father's Day     Summer     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 15

For tomatoes:
2 3/4 pounds plum tomatoes
For fresh tomato sauce:
1/3 cup olive oil
2 tablespoons plus 2 teaspoons minced garlic
2/3 cup chopped fresh cilantro
1/3 cup chopped red onion
2 tablespoons plus 2 teaspoons fresh lime juice
4 teaspoons minced serrano or jalapeño chilies
4 teaspoons tomato paste
2 3/4 teaspoons chili powder
For pasta:
12 ounces fusilli or other corkscrew pasta
1 1/3 cups (about 6 ounces) crumbled feta cheese
1/4 cup chopped fresh cilantro

Steps:

  • Prepare tomatoes:
  • Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface close to pot. Cut shallow X through skin at bottom of tomatoes. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
  • Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. Cut tomatoes in half crosswise; squeeze out seeds. Cut tomatoes into small dice and place in large bowl. Season with salt.
  • Make fresh tomato sauce:
  • Heat oil in heavy medium skillet over high heat. Add garlic and sauté just until fragrant, about 30 seconds. Pour garlic oil over tomatoes and toss to blend. Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. (Can be prepared 2 hours ahead. Let stand at room temperature.)
  • Make pasta:
  • Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain fusilli well. Add fusilli and half of cheese to tomato sauce; toss to blend. Season pasta to taste with salt and pepper. Transfer past to large shallow serving bowl. Sprinkle with remaining cheese. Garnish with chopped cilantro and serve.

LIGHT SOUTHWESTERN TOMATO PASTA



Light Southwestern Tomato Pasta image

This is a quick and easy recipe with few ingredients. It is a light sauce for tomato lovers with flavorful spices and a nice southwestern taste.

Provided by Rachel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 4

Number Of Ingredients 9

1 pound pasta
4 large tomatoes, cubed
1 teaspoon chopped fresh cilantro
1 pinch dried basil
2 teaspoons white sugar
½ teaspoon dried oregano
⅓ cup olive oil
salt and pepper to taste
2 tablespoons grated Parmesan cheese

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.
  • In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.
  • Combine sauce with pasta and toss to coat. Top with cheese and serve.

Nutrition Facts : Calories 582.1 calories, Carbohydrate 80.3 g, Cholesterol 95.8 mg, Fat 21.9 g, Fiber 7.3 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 64.9 mg, Sugar 6.9 g

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