From craving to table
Instructions
- 1
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
Heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2 minutes until beginning to soften.
- 3
Add the red bell pepper and zucchini, cooking for another 3-4 minutes until vegetables are just tender.
- 4
Stir in the corn, black beans, and garlic, cooking for 2 more minutes.
- 5
Add the diced tomatoes (with their juice), tomato paste, chipotle pepper, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and simmer for 5-7 minutes, letting the sauce thicken.
- 6
Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce and vegetables.
- 7
Turn off the heat and stir in chopped cilantro and lime juice.
- 8
Serve hot, topped with grated cotija or Monterey Jack cheese if desired.