Pasta with Buffalo Style Meatballs, Corn & Black Beans
Submitted by aidells ~
November 10, 2010
Recipe
Ratings & Reviews (0)


Pasta with Buffalo Style Meatballs with Corn & Black Beans

Summary

Yield
Servings
Prep time5 minutes
Meal-CourseDinner
CuisineMexican
CharacteristicsHealthy Quick & Easy
Holiday/Celebrations
Preparation MethodSaute
Standard Key Words

Description

Ingredients

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

Instructions

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.

Comments

 
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