Southwest Linguine with Beans & Corn
Southwest Linguine with Beans & Corn
Ingredients
For the Linguine
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Southwest Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 1 red bell pepper, medium, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 10 ounces canned diced tomatoes with green chiles, undrained (like Rotel)
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 1/2 cup vegetable broth
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled (optional)
- 1/4 cup sour cream or Greek yogurt, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 3
Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Add the undrained diced tomatoes with green chiles, black beans, corn, and vegetable broth to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 5
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 6
Remove from heat and stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min
- 7
Serve immediately, garnished with fresh chopped cilantro, crumbled cotija cheese, and a dollop of sour cream or Greek yogurt, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Southwest Linguine with Beans & Corn
Ingredients
For the Linguine
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Southwest Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 1 red bell pepper, medium, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 10 ounces canned diced tomatoes with green chiles, undrained (like Rotel)
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 1/2 cup vegetable broth
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled (optional)
- 1/4 cup sour cream or Greek yogurt, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened.
⏱️ 7 min - 3
Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Add the undrained diced tomatoes with green chiles, black beans, corn, and vegetable broth to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 5
Add the cooked and drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 6
Remove from heat and stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 7
Serve immediately, garnished with fresh chopped cilantro, crumbled cotija cheese, and a dollop of sour cream or Greek yogurt, if desired.
⏱️ 1 min