Black Bean-Pasta Cancun
|Uncooked radiatore pasta||4 Ounce (Nugget)|
|Canned southwestern style diced tomatoes/Unseasoned diced tomatoes||14 1⁄2 Ounce (Undrained With Chili Spices, Undrained)|
|Progresso black beans||19 Ounce (Drained, Rinsed)|
|Grated lime peel||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Bell pepper||1⁄4 Medium, cut into 21/4 inch strips|
|Sour cream||2 Tablespoon|
|Cilantro leaves||1 Tablespoon|
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat tomatoes to boiling in 2-quart saucepan. Stir in pasta, beans, lime peel, cumin and bell pepper; reduce heat to low. Cover and cook 2 to 3 minutes, stirring occasionally, until hot.
3. Garnish with sour cream, lime and cilantro. Squeeze juice from lime wedges over pasta.