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Mexican Pasta Toss

by Aggies Kitchen on June 16, 2011

Summer vacation is in full swing here in my house.

No one wants to get dressed in the mornings (me included). Toys are sprawled throughout the house. Bathing suits and towels are hanging on the chairs in the porch. Happy playing noises can be heard from the kids, as well as annoyed and get away from me noises. Typical afternoon Florida thunderstorms are starting to brew…and the heat and humidity is definitely kicking. And almost every night, someone has fallen asleep on the couch, way past “bedtime”.

I love summer vacation.

What I’m struggling with, though enjoying, is our lack of schedule and routine, especially when it comes to mealtimes. It’s a bit of an adjustment. I am finding myself at 6 o’clock in the evening watching the kids in the pool and wondering what in the world am I going to make for dinner. I have never been a big meal planner, as much as I’ve tried. So I’m really depending on quick and easy, but still something I (and the family) want to eat (healthy and tastes really good).

This pasta was created in one of those “clean out the produce drawer” moments. I had pulled a bunch of tomatoes and peppers out of the garden and they really needed to be used up. Nothing is quicker than pasta in my opinion so putting this together didn’t take too much effort other than the actual cutting of the vegetables.

I did a quick saute of all the veggies in a large non stick skillet with a little olive oil, garlic, salt and pepper. I cooked them just enough because I wanted them to still be a little crisp. I added the beans just before I added the pasta, just enough to warm up everything together.

The kids ate their pasta with a little olive oil, garlic powder, salt and pepper with a side of tomatoes and my husband and I enjoyed ours just like this. I ate mine warm as it came out of the skillet, and he had his plate of pasta at room temperature later on when he got home from work. Everyone was happy. (and if you need to make someone even more happy with some meat, add some grilled chili rubbed chicken, shrimp, chicken sausage to the pasta!)

Mexican Pasta Toss

Recipe from Aggie’s Kitchen

1/2 box whole wheat pasta
2 tablespoons olive oil
2 cloves of garlic, chopped
1 sweet onion, chopped
2-3 peppers of any kind, chopped (I used a combo of bell, anaheim and jalapeno)
1 pinch of ground cumin
1 cup chopped tomatoes
salt and pepper to taste
1 15 oz can black beans, rinsed (I prefer Bush’s Beans Black Beans)
Bunch of fresh cilantro, roughly chopped or torn
extra drizzle of olive oil
Lime, optional

Cook pasta according to directions.
While pasta is cooking, heat olive oil in a large non stick skillet and add garlic and onion. Cook for about 1 minute.
Add peppers to skillet, season with cumin and cook for about 4-5 minutes until softened but still crisp.
Add tomatoes and black beans and cook for an additional minute. Season vegetables with salt and pepper.
When pasta is just done, transfer it to skillet using a slotted spoon. Some of the pasta water will go along with the pasta and that is a good thing.
Add cilantro to pasta, gently toss pasta with the vegetables, taste for salt and pepper, and add an additional drizzle or two of olive oil.
Serve warm, room temperature, or chilled with a squeeze of lime.

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{ 17 comments… read them below or add one }

Erica June 16, 2011 at 10:19 am

Now this is an awesome summer dinner! Those little tomatoes make every dish better :) Glad you and the kids are having fun. I would definitely enter your giveaway but I think its illegal to deliver wine in SC-bah!

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Eliana June 16, 2011 at 10:52 am

Looks like the perfect summer pasta to me!

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JulieD June 16, 2011 at 11:48 am

This looks so awesome. I love that you added black beans to it. :)

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Paula @ Cookware Cooking June 16, 2011 at 5:09 pm

Love the presentation and suggestions on different ways to serve it. Must try soon as I will eat anything pasta!

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Orly @yumivore June 16, 2011 at 5:25 pm

Pasta salad is so easy and perfect for the summer; cool idea to try it with Mexican flavors!

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Maris (In Good Taste) June 16, 2011 at 6:17 pm

This looks like a very delicious, healthy and no fuss pasta dish. Perfect for hot summer nights!

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Karly June 16, 2011 at 9:15 pm

Looks delicious! I love pasta for quick dinners!

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Yolanda June 17, 2011 at 10:57 am

I made this for dinner last night changing it up just a bit to make it a complete meal. We loved it and this will be added to my recipe file for future use.

Blessings-
Yolanda

PS: I’ve noticed that you and Kim visit a bit, do you live in Indianapolis? Are you a runner?

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Miss @ Miss in the Kitchen June 17, 2011 at 11:13 am

What a great pasta dish, I love the colors and flavors. We have no schedule or routine in the summer and I find myself scrambling for quick dinners, this sounds perfect!

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Alison @ Ingredients, Inc. June 17, 2011 at 6:05 pm

Would love to have this tonight while I’m down at the beach

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Sylvie @ Gourmande in the Kitchen June 17, 2011 at 11:19 pm

Sounds perfect for those lazy summer days when you want something quick and full of flavor.

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marla {family fresh cooking} June 18, 2011 at 11:11 am

Love this Aggie. I also find it really hard to get the timing right for summer cooking. Please submit this dish to our side dish link-up for this weeks Get Grillin’ :)

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Stefanie June 18, 2011 at 9:47 pm

Yummy. Pasta and veggies. Gonna try this real soon. Thanks.

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Kim {Recipes To Run On} June 19, 2011 at 7:28 am

Another awesome pasta dish of yours that I cannot wait to try! And BTW, my family gets handed boxes of cereal a lot of those late summer nights. :-)

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natalie (the sweets life) June 20, 2011 at 12:12 pm

Sigh, you make me long for summers like that! In the working world summer is no different than any other time :)

Great pasta salad recipe–similar to the one I posted today!!

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Winnie June 22, 2011 at 8:13 am

Ah, summer! This looks delicious Aggie…

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Evi July 2, 2011 at 1:26 pm

Great recipe! We tried it out with some small changes, and it was delicious! Thanks for the idea. It’s great since cooking in the summer is no fun. =)

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