Confetti Pasta and Beans

15 ingredients
11 steps

Ingredients

  • 8 ounces, weight Dry Corkscrew Pasta
  • 1 Tablespoon Olive Oil
  • 1 whole Bell Pepper, Chopped
  • 1 whole Small Red Onion, Chopped
  • 2 whole Carrots, Peeled And Chopped
  • 1 clove Garlic, Minced
  • 2 cups Chicken Stock
  • 1 can (19 Oz. Size0 Mixed Bean Medley (Chickpeas, Dark Red Kidney Beans, Black-eyed Peas, White Kidney Beans, Romano Beans, Baby Lima Beans)
  • 1/2 cups Corn Kernels, Thawed-frozen Or Canned
  • 1/4 cups Scallions, Chopped
  • 1/4 cups Chopped Cilantro
  • 1/4 cups Sliced Black Olives
  • 1/2 cups Chopped Fresh Grape Tomatoes
  • Grated Parmesan Cheese, For Serving (optional)
  • Prepared Guacamole, For Serving (optional)

Directions

  1. 1
    In a large pot, cook pasta to manufacturers instructions.
  2. 2
    While the pasta is cooking, heat a large saute pan with oil over medium-high heat.
  3. 3
    Add bell pepper, onion, and carrots with a pinch each of salt and pepper.
  4. 4
    Cook for 4-5 minutes until onions are translucent.
  5. 5
    Add minced garlic, cook for an additional minute.
  6. 6
    Add chicken stock, bring to a boil, then reduce heat to a simmer, cooking until carrots are tender.
  7. 7
    Add cooked, drained pasta and drained beans into the saute pan, stir to coat.
  8. 8
    Simmer on low until liquids have been absorbed by the pasta, about 4-5 minutes.
  9. 9
    Remove from heat.
  10. 10
    Stir in corn, scallions, cilantro, olives and tomatoes.
  11. 11
    Top with grated cheese, or guacamole (optional).

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