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!

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.

Course Main Course
Cuisine American
Keyword pasta, summer
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Author Debi

Ingredients

Dressing

  • ¼ cup freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon taco seasoning
  • 1-2 teaspoons chipotle paste
  • ½ cup fresh cilantro chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper

Pasta

  • 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

Instructions

  1. Dressing: In a small bowl combine lime juice, olive oil, taco seasoning, chipotle pepper, cilantro, salt and pepper. Mix well, set aside.
  2. 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.
  3. 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.
  4. Meanwhile, cook pasta according to package directions. Drain.
  5. 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.

Recipe Notes

Chipotle Paste: http://lifecurrentsblog.com/chipotle-paste/
Taco Seasoning: http://lifecurrentsblog.com/homemade-taco-seasoning/

Adapted from Cooking Quinoa