Southwest pasta

I’m not a huge fan of southwest-style cuisine, although I’m not really sure why.

This recipe really appeals to me, though. There are actually NO heavy spices or any cheeses in it. Maybe that’s what I like about it – its clean taste – all the vegetables’ flavors speak for themselves in this dish. The only seasoning is salt and pepper, and a little balsamic vinegar. Of course, I’m a big fan of pasta, so that helps, too! Enjoy!

Southwest pasta

16 ounces of tubular pasta (penne, rotini, your favorite)

4 tablespoons extra virgin olive oil (or more, to taste)

1 diced onion

1 clove garlic, minced

2 carrots, peeled and diced

1 zucchini, diced

6 ounces string beans, cut into 1″ pieces

2 cups frozen corn (I used Trader Joe’s roasted corn – yum!)

freshly ground pepper

coarse salt

4 tablespoons balsamic vinegar

2 cups cooked chicken, diced

1 15-ounce can black beans, rinsed and drained

1 pound grape tomatoes, halved

Cook the pasta in boiling water until al dente. Drain and rinse under cold water. Set aside.

Heat 2 tablespoons olive oil in a large skillet. Saute the onions and garlic until soft. Add the carrots, zucchini, and green beans, and saute for about 5 minutes, stirring occasionally. Add the corn and continue to cook, until the vegetables have begun to soften. Season with salt and pepper to taste, and transfer everything to a large bowl. Stir in the remaining olive oil, the vinegar, the black beans, chicken, tomatoes, and pasta. Toss so that all the flavors mingle, and adjust seasonings as necessary. Serve at room temperature, or chilled. Serves 4.