Monday, January 31, 2011

Pasta with a Mexican flare

In my pursuit of healthiness, I've been making up recipes in addition to playing with other people's. The other day I wanted something pasta-ish, easy, and healthy, so I rummaged through my cupboards and came up with this:

Easy Mexican pasta

8 oz whole wheat pasta of choice (I used rotini)
1 14 oz can tomato chunks
1 8-oz can tomato sauce
1 4-oz can chopped green chilis
1-2 tsp taco seasoning
1/2 C sliced olives
1 cup lean meat (I used some super lean elk sausage, but chicken or hamburger would be just as good), cooked and chopped small.
1/2 Cup shredded Parmesan cheese
1 Cup shredded mozzarella or cheddar cheese (part-skim mozerella is healthier)

Cook the pasta according the package directions. Drain it, then put back in the sauce pan and add the tomatoes, sauce, chilis, seasoning, olives, and meat. Mix it all up and add the cheese. Heat until the cheese melts.

Yes, it really is that simple. This was a big hit and I'll definitely make it again!

1 comment:

Kathi Oram Peterson said...

Well look at you making up recipes. Doesn't surprise me. You do everything very well. If you don't look out you'll be writing a cookbook.