Southwesternpastacheese Recipes

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SOUTHWESTERN PASTA & CHEESE



Southwestern Pasta & Cheese image

From Taste of Home's Healthy Cooking Magazine. Naomi Reed of McMinnville Oregon wrote, "I gave mac and cheese a twist by adding some favorite ingredients. My family absolutely loves this side dish."

Provided by Shelby Jo

Categories     Spicy

Time 50m

Yield 8 serving(s)

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 chipotle chile in adobo, minced
1/2 teaspoon salt
1/2 teaspoon cumin
2 1/4 cups nonfat milk
1 cup shredded sharp cheddar cheese, divided
4 slices center-cut bacon, strips cooked and crumbled
2 tablespoons fresh cilantro, minced

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, cumin, salt, and chipotle pepper 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 quart baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 20-25 minutes or until bubbly.

SPICY SOUTHWESTERN PASTA



Spicy Southwestern Pasta image

This is a tasty and colorful meatless meal. It has several ingredients, but is easy to put together on the stovetop. It's quite low in fat if you use the reduced-fat forms of the dairy products. This is adapted from Cook It Light by Jeanne Jones.

Provided by pattikay in L.A.

Categories     Black Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons cumin
1 (28 ounce) can crushed tomatoes
1 onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (or to taste, I use more than that)
2 teaspoons chili powder (again, you may want more)
2 teaspoons oregano
1 (4 ounce) can diced green chilies
1 (7 ounce) can roasted red peppers, drained and diced
1 (16 ounce) can black beans, drained
1 1/2 cups frozen corn kernels
1/2 cup light sour cream
1 lb pasta, cooked al dente (rotelle, wagon wheels or penne work well)
1 1/2 cups shredded cheddar cheese (reduced fat version if you like)

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.

Nutrition Facts : Calories 443.7, Fat 10.3, SaturatedFat 5.7, Cholesterol 27.3, Sodium 946.6, Carbohydrate 70.7, Fiber 8.4, Sugar 5.9, Protein 19.3

SOUTHWEST CHEESE AND PASTA



Southwest Cheese and Pasta image

Dinner ready in 25 minutes! Enjoy this creamy pasta packed with cheese - perfect if you love Southwest cuisine!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 6

1 1/2 cups milk
1 cup green salsa (salsa verde)
1 can (15 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red and green peppers, drained
8 ounces uncooked cavatappi pasta or elbow macaroni
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cubed

Steps:

  • Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until pasta is tender.
  • Add cheese; stir until melted.

Nutrition Facts : Fat 2, ServingSize 1 Serving

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 PASTA



Southwestern Pasta image

Make and share this Southwestern Pasta recipe from Food.com.

Provided by Paris D

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

3 large sweet onions (about 2 1/4 lbs. total)
1 lb chicken breast, cubed
2 tablespoons olive oil
1 1/2 teaspoons ground cumin (to taste)
1 1/2 teaspoons chili powder (to taste)
3/4 teaspoon salt
1 dash cayenne pepper
1 1/2 cups diced tomatoes
3/4 cup corn kernel, fresh or frozen
2 jalapeno peppers, seeded and finely chopped
1 1/2 cups reduced-sodium fat-free chicken broth
12 ounces fettuccine, cooked as package directs
6 ounces goat cheese, crumbled
1/3 cup cilantro, chopped

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.

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