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Skettifetti
1 tsp. salt + 1/2 tsp. salt
2 T. olive oil
2 T. minced garlic
1-16oz. bag Da Vinci Spinach Nest Pasta
1-16oz. jar Pace Mild Cilantro Salsa
1-16oz. jar Tostitos Chunkier Salsa
1-15oz. can black beans (drain & rinse)
!T.
Satans Breath® Southwest Blend
1 baseball size onion, chopped
1/2 cup bell pepper, chopped
1/2 cup sharp cheddar cheese (fold in last)
1/3 cup parmesan cheese for topping
Put 1 T. olive oil, 1 tsp. salt, and 1T garlic with 3 qt. of
water in a 6 qt. pot. Cook spinach pasta per
instructions on the bag. When done, drain and set aside.
Now open the black beans, drain and rinse. Set aside.
Put 1T. olive oil in a pre-heated wok. Add the onions,
pepper and sauté until the onions are clear. When ready
add the black beans and cook until they are warm. Add
the 1/2 tsp. salt, both salsas. Cook until they bubble.
Now add in the pasta, cheddar cheese and fold all together.
Put in a serving bowl and top with the parmesan cheese.
Serve with lime flavored Tostitos chips and a fresh salad.
Serves 8 to 10
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