Anita's Tried & True Heart Healthy Recipes

Fiesta Pasta Mexicana

Adapted from
10 servings

1 c onions, chopped 4 ozs canned green chiles, drained and chopped 
1 c bell peppers, chopped 3/4 oz taco seasoning mix, half package 
26 ozs low-fat spaghetti sauce 10 ozs mostaccioli pasta, cooked and drained 
15 1/2 ozs canned dark red kidney beans, drained and rinsed 2 ozs Monterey Jack cheese, shredded 
1/3 c water  
In large saucepan, cook onions and bell peppers until tender. Stir in spaghetti sauce, beans, water, green chilies, and taco seasoning mix. Mix well and heat to boiling. Reduce heat and cook, uncovered, for 15 minutes, stirring occasionally. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese.
Nutritional Analysis per serving (10 servings total)
Calories 227   %CFF 12 %
Total Fat 3 g   Saturated Fat 0.9 mg
Protein 9 g   Cholesterol 6 g
Carbohydrates 37 g   Sodium 492 mg
Sugars 6 g   Fiber 5 g
3.8 WW Points
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Rated by 5 users (4.0)

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