Ingredients
2
cups uncooked radiatore (nugget) pasta (4 oz)
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with green chilies
1
cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/2
teaspoon grated lime peel
1/4
teaspoon ground cumin
1/4
bell pepper, cut into 2x1/4-inch strips
2
tablespoons fat-free sour cream
2
lime wedges
Cilantro leaves, if desired
Preparation
Cook and drain pasta as directed on package, omitting salt.
Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Stir in pasta, beans, lime peel, cumin and bell pepper. Reduce heat to low; cover and cook 2 to 3 minutes, stirring occasionally, until hot. Garnish with sour cream, lime and cilantro. Squeeze lime over pasta.
