Spicy Penne Mexicana

Adapted from The Hurry Up I'm Hungry Pasta Cookbook

  • 1/2 cup bell peppers, chopped
  • 1/2 cup onions, chopped
  • 14 1/2 ozs stewed tomatoes, undrained
  • 16 ozs salsa
  • 15 1/2 ozs canned dark red kidney beans, drained
  • 1 tsp Mexican seasoning
  • 1 tsp salt
  • 12 ozs penne pasta, cooked
In a large skillet, cook bell peppers and onions until tender. Stir in stewed tomatoes, salsa, kidney beans, Mexican seasoning, and salt. Mix well and cook for 20 minutes. Stir in cooked pasta.
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Posted: 1/2/2014
Pasta, Rice, & Grains
Rated by 0 users (0.00)
WW Points* : 4.20
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 246
Calories from Fat 15 (6%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.8g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 823mg 34%
Potassium 0mg 0%
Total Carbohydrate47g 16%
Dietary Fiber 9g 36%
Sugars 5g
Protein 10g 36%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.