Posts tagged with: pasta

Black bean-pasta cancun

Unripened key limes growing in a backyard. Tak...
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This recipe is great with some grilled chicken, too!

Ingredients:
1 cups uncooked radiatore pasta (4 ounces)
1 can (14.5oz) tomatoes with chili spices
1 cup black beans, rinsed and drained
1/2 teaspoon grated lime peel
1/4 teaspoon ground cumin
1/4 bell pepper, cut into small strips
2 tablespoons reduced-fat sour cream
2 lime wedges
Cilantro leaves, if desired

Directions:
1. Cook pasta as directed on package. While pasta is cooking, heat tomatoes to boiling in 2-quart saucepan.
2. Drain pasta and stir in tomatoes with 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.

1 Serving: Calories 370 (Calories from fat 35); Fat 4g (Saturated 1g); Cholesterol 5mg; Sodium 640mg; Carbohydrate 77g (Dietary fiber 10g); Protein 17g

Recipe courtesy of Betty Crocker

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Perfect Pasta Tips

Pasta Experiment, a.k.a. Kitchen Therapy
Image by selva via Flickr

A break in the recipes today to share some Betty Crocker perfect pasta tips!

  • Use 2 ounces of dried pata or 3 ounces refrigerated pasta for each serving. Fresh pasta cooks in about 1/4 the time of dried pasta, but cooking times will cary according to the shape.
  • Measure 4 ounces of spaghetti (the perfect amount for two) easily by making a circle with your thumb and index finger the size of a quarter and filling it with pasta.
  • Choose a 3-quart saucepan or larger for cooking pasta for two so the pasta can move freely in the boiling water during cooking.
  • Begin with cold water andadd 1.5 teaspoons salt for every 2 quarts of water. Bring the water to a full boil befor eadding pasta. It should remain boiling during the entire cooking time.
  • Find the best sauce for the box of pasta that’s already in your pantry, follow this handy mix-and-match guide
    • Long thing or wide pasta (capellini, fettuccine, linguine, spaghetti, vermicelli) – choose smooth, thin sauces or thosewith very finely chopped ingredients. They will cling better to the large surface area of these pasta shapes.
    • Short, wide and sturdy pastas (mostaccioli, penne, rigatoni, rotelle, rotini, ziti) – select chunky or heavy sauces. These pasta shapes are strong enouch to hold up to larger pieces of ingredients.
    • Pastas with crevices and hollow areas (cavatappi, farfalle, fusilli, radiatore, gemelli, shells) – try sauces with small pieces of meat and vegetables that can be captured in the hollow areas of these pasta shapes.
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