Southwestern Summer Pasta is a nice light meal. I like to serve it warm, so it feels like dinner, but not how, because who needs hot food during the summer? And, it’s loaded with veggies, so it’s nice and healthy!
Inspiration for this recipe
This Southwestern Summer Pasta was inspired by a yummy looking pasta salad. But, I know that my husband isn’t a huge fan of pasta salads. Something about the cold pasta, I think. But, I figured that if I cooked the veggies, and served it warm (I mean who wants to eat anything hot in the summer time anyway!?!), it would be a big hit.
And, boy, was I right! This pasta was delicious! We both loved it.
This dinner has just the right amount of smokiness from the chipotle paste. This chipotle paste is one of my favorite time savers in the kitchen! I always have a jar in my fridge. Just open the jar, take out what I need, and put the jar back in the fridge! It saves me so much time and effort. Awesome!
And, I make my own taco seasoning. It’s so much tastier, cheaper, and better for you than the packets at the store. Again, I just have a jar in the cupboard that I keep all the time.
Make it your own
Top the pasta with whatever you’d like
- sour cream
- vegan sour cream
- chopped green onions
- tortilla strips
Make it gluten-free if you want
This made a perfect dinner and a perfect lunch for the next day! Oh, and I used rice noodles that I found at 99 Ranch Market (my favorite Asian market). Feel free to use whatever noodles you want. These ones were nice because they were gluten-free and really added a nice flavor to the dish.
Southwestern Summer Pasta Recipe
Southwestern Summer Pasta
Southwestern Summer Pasta is a nice light meal. I like to serve it warm, so it feels like dinner, but not how, because who needs hot food during the summer? And, it's loaded with veggies, so it's nice and healthy! Use the servings slider to easily adjust the ingredient amounts.
- ½ tablespoon plus 1 teaspoon olive oil divided use
- 1 medium red onion diced
- 1 zucchini chopped
- 1 cup frozen corn thawed
- 1 red pepper diced
- 1 can black beans drained and rinsed
- 8 ounces small pasta uncooked
- Dressing: In a small bowl combine lime juice, olive oil, taco seasoning, chipotle pepper, cilantro, salt and pepper. Mix well, set aside.
- In a large skillet, heat oil over medium-high heat. Add onions, and cook until onions soften and begin to brown, about 20 minutes, stirring often. If onions begin to cook too fast, or burn, add a small amount of water to the pan and continue to cook. Once onions are nicely caramelized, remove to a large bowl, and set aside.
- In the same skillet you just used to cook the onions, add 1 teaspoon oil, and heat over medium-high heat. Add zucchini and cook until the zucchini browns, about 5-10 minutes. Remove zucchini to the bowl with the onions. In the same skillet, cook corn and red peppers over medium heat, about 5 minutes. Remove to bowl with veggies.
- Meanwhile, cook pasta according to package directions. Drain.
- Combine cooked pasta with beans, and veggies. Toss with dressing, reserving a little dressing if desired. When ready to serve. Serve warm, or at room-temperature. Top with sour cream, salsa, or avocado if desired.
Chipotle Paste: https://lifecurrentsblog.com/chipotle-paste/
Taco Seasoning: https://lifecurrentsblog.com/homemade-taco-seasoning/
Adapted from Cooking Quinoa