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Ingredients
- 3 ounce penne pasta
- 1 x vegetarian vegetable bouillon cube
- 8 ounce broccoli or possibly one branch florets, minced stem
- 2 tsp extra virgin extra virgin olive oil
- 1/2 c. minced sweet onion
- 2 lrg garlic cloves chopped
- Â Â salt and black pepper
- 5 ounce corn kernels
- 8 ounce canned spicy black beans
- Â Â chile pwdr blend
- 1 x lime for the juice
- 2 Tbsp. fresh cilantro
- 2 ounce fresh mozzarella cheese (1 ball)
Directions
- Cook penne in plenty of water, seasoned with a salty vegetarian bouillon cube. After 4 to 5 min, add in the broccoli and finish cooking the two together (about 4 to 5 min). Drain, reserving 1/2-c. of the broth in a measuring c..
- Towel-dry the pasta pan and heat the pan to moderate temperature, add in the oil (don't burn). Add in the onion and saute/fry for about 2 min. Add in the garlic and corn and saute/fry for 1 min. Add in the chili pwdr (a southwestern-style seasoning blend), the beans and sufficient liquid to create a sauce. Add in the juice of 1 lime and cilantro. Stir till aromatic. Add in the pasta and broccoli. Stir to coat; add in more broth if needed. Serve at once with sliced mozzarella.
- NOTES : This is the kind of pasta dish which is served along side a grilled fish or possibly chicken fillet. It's also very good with the cheese. We used Health Valley spicy black beans. The southwestern chile pwdr or possibly sauce varies with what's on hand. Try a chipotle barbecue or possibly Bobby Flay's Red Chile Citrus Marinade to add in zip and depth. Chili pwdr from a mix also tastes good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 3 servings | |
| Calories 564 | |
| Calories from Fat 80 | 14% |
| Total Fat 9.06g | 11% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 652mg | 27% |
| Potassium 1486mg | 42% |
| Total Carbs 94.71g | 25% |
| Dietary Fiber 16.5g | 55% |
| Sugars 10.22g | 7% |
| Protein 29.49g | 47% |
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