For dinner last night, I wanted to make my dad and I some pasta to carbo-load for the big race. Really, I didn't need to, but he did I guess :) I created this dish months ago, and I love it. I knew dad would love it too because he loves veggies, especially zucchini and spicy things. He's pescetarian though, so I subbed black beans for the ground turkey, and I added a few extra spices!
Vegetarian Fajita Pasta
Makes 4 servings
1 lb. Ronzoni Smart Taste Penne
2 cloves minced garlic
1 red onion, sliced
8 oz. sliced button mushrooms
1 zucchini, sliced
2 red bell peppers, sliced
1 green pepper, sliced
1 jalapeno, sliced
Salt and Pepper
1 15 oz. can organic tomato sauce
1 15 oz. can organic black beans, drained
2 tsp. Dark Chili Powder
2 tbsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. smoked paprika
1/2 c. 2% shredded cheddar cheese
Chopped cilantro, Sour Cream or Guacamole for garnish
Preheat oven to 450 degrees.
Bring a large pot of water to a boil, salt heavily, cook pasta until al dente. Drain.
Heat a large skillet over medium-high, add mushrooms, zucchini, peppers, onion, and garlic. Sautee veggies for 10-15 minutes, until they’re tender. Season with salt and pepper.
Add tomatoes, black beans, spices and pasta. Stir to combine.
Pour into a casserole dish.
Bake for 15 minutes, until cheese is melted and pasta is bubbly.