The dinner dish: Southwest Pasta and Vegetables. Toss pasta with poblano chile, sweet potato, chili powder and cumin to bring kicked-up Southwestern taste to life.
10m
PREP TIME
15m
COOK TIME
277
CALORIES
10
INGREDIENTS
The dinner dish: Southwest Pasta and Vegetables. Toss pasta with poblano chile, sweet potato, chili powder and cumin to bring kicked-up Southwestern taste to life.
10m
PREP TIME
15m
COOK TIME
277
CALORIES
10
INGREDIENTS
Ingredients 4 Servings
- 2 cups uncooked pasta, such as campanelle, cellentani or penne
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 medium poblano chile, seeded and chopped
- 1 small red onion, thinly sliced
- 1 1/2 cups Kitchen Basics® Unsalted Vegetable Stock
- 1 teaspoon McCormick Gourmet™ Organic Chili Powder
- 1 teaspoon salt
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 pint cherry tomatoes, halved
INSTRUCTIONS
- 1 Cook pasta as directed on package. Drain. Set aside.
- 2 Heat oil in large skillet on medium heat. Add sweet potato, poblano chile and onion; cook and stir 5 minutes or until chile is tender-crisp.
- 3 Mix vegetable stock, chili powder, salt and cumin in medium bowl; add to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until sweet potato is tender, stirring occasionally. Stir in cooked pasta and tomatoes; cover. Simmer 5 minutes. Remove from heat.
- 4 Sprinkle with crumbled Cotija cheese or queso fresco, if desired.
NUTRITION INFORMATION
(per Serving)
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