Southwestern Salsa Style Pasta Sauce Recipes

SOUTHWESTERN PASTA SALAD

Steps:

• In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.

SALSA SPAGHETTI

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.

LIGHT SOUTHWESTERN TOMATO PASTA

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.

SOUTHWESTERN PASTA

Steps:

• Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
• In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
• Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
• Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
• Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

PASTA IN SOUTHWESTERN SAUCE

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.

SOUTHWESTERN SALSA PASTA

Steps:

• Cook the pasta according to package directions and drain.
• Meanwhile, combine the beans, corn, salsa, and scallions in a saucepan and bring to a simmer.
• Combine the pasta and sauce, toss well, and serve.
• Southwestern Salsa Pasta (this page)
• Avocado and Ricotta Soft Tacos (page 174)
• Coleslaw cabbage, dressed with vinaigrette
• Calories: 187
• Total Fat: 0g
• Protein: 8g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 442mg

SPICY SOUTHWESTERN PASTA

Steps:

• Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
• Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
• Mix well and bring to a simmer.
• Reduce heat to low and cook, covered for about 15 minutes.
• Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
• Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
• To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
• Top with 3 tablespoons of the grated cheese.
• I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.