Pasta a la Mexicana

Pasta a la Mexicana is a vibrant and healthy dish that combines the comforting texture of pasta with the fresh flavors of traditional Mexican ingredients. This dish is packed with colorful vegetables and zesty spices, making it a delightful and nutritious lunch option.

Ingredients

• Whole wheat pasta - 150 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Red bell pepper, diced - 1 medium
• Zucchini, diced - 1 medium
• Cherry tomatoes, halved - 150 grams
• Corn kernels (fresh or canned) - 100 grams
• Black beans, drained and rinsed - 100 grams
• Fresh cilantro, chopped - 2 tablespoons
• Lime juice - 1 tablespoon
• Ground cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the whole wheat pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the diced red bell pepper and zucchini to the skillet. Cook for about 5 minutes until they start to soften.
4. Stir in the cherry tomatoes, corn, and black beans. Cook for an additional 5 minutes, mixing well.
5. Add the cooked pasta to the skillet, along with the chopped cilantro, lime juice, ground cumin, chili powder, salt, and black pepper. Toss everything together until well combined and heated through, about 2-3 minutes.
6. Serve immediately, garnished with extra cilantro if desired.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids digestion and promotes a feeling of fullness.
• Rich in vitamins and antioxidants from the fresh vegetables.

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