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.
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.
Notes
Chipotle Paste: https://lifecurrentsblog.com/chipotle-paste/ Taco Seasoning: https://lifecurrentsblog.com/homemade-taco-seasoning/Adapted from Cooking Quinoa