Chili-Sauce Pasta

You can use dried pasta instead of fresh in this 15 minute recipe,
but plan on adding a few more minutes to the cooking time.

Makes 3 servings

6 ounces refrigerated linguine
1 14 1/2 ounce can reduced-sodium stewed tomatoes
1 medium green pepper, cut into thin strips, about 2 inches long
2 tablespoons reduced-sodium tomato paste
3 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 8-ounce can kidney beans, rinsed and drained
1/4 cup water
2 teaspoons cornstarch

Cook pasta according to package directions except omit salt; drain.  
Set aside and keep warm.  Meanwhile, in a medium saucepan combine tomatoes,
green pepper strips, tomato paste, chili powder, salt, garlic powder, and cumin.  
Bring to boiling. Reduce heat.  Cover and simmer for 3 minutes.  Stir in kidney beans.
 Stir together water and cornstarch; add to tomato mixture.  Cook and stir till
thickened and bubbly.  Cook and stir for 2 minutes more.  
Serve tomato mixture over hot pasta.   

POINTS:  9 (6)

PER SERVING: 322 Calories/2 g Fat/65 g Carbohydrate
392 mg Sodium/10 g Dietary Fiber/15 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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