Pasta with Buffalo Style Meatballs, Corn & Black Beans


Prep time5 minutes
CharacteristicsHealthy Quick & Easy
Preparation MethodSaute
Standard Key Words



3Tolive oil
1pkAidells Buffalo Style Meatballs
1 onion (thinly sliced)
1ccanned chicken stock or low sodium chicken broth
1ccanned black beans, rinsed and drained
1ccorn kernels, thawed if frozen
1cdiced roasted red peppers
1Tfreshly squeezed lime juice, or more to taste
8ozdried shaped pasta, (cavatappi, penne, rotelli, farfalle)
1/3cchopped fresh cilantro
  salt and freshly ground black pepper, to taste
1ccrumbled cojito or feta cheese


Cook the pasta in a large pot of well salted boiling water until al dente.

While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the onion and sauté until it begins to soften, about 3 minutes. Add the broth and the meatballs and bring to a boil. Reduce the heat and simmer until the broth is slightly thickened, about 3 minutes. Stir in the black beans, corn and peppers and cook until heated through. Remove from the heat and stir in the lime juice.

Drain the pasta and toss with the meatball mixture and chopped cilantro. Season to taste with salt, pepper and additional lime juice, if desired. Top with the cheese and serve.

Pasta with Buffalo Style Meatballs with Corn & Black Beans
Aidells Ranked: 
Your rating: None Average: 2.4 (17 votes)