Southwestern Style Black Bean Pasta

Do you have an overabundance of tomatoes? Summertime is tomato time in my life. I could eat a fresh tomato salad practically at every meal when the tomatoes are fresh from a farm. The flavor is beyond compare and I can’t seem to get enough of it!

At the farmer’s market last weekend I went tomato crazy! When I posted this photo on  Instagram and Facebook, my sister-in-law requested I come up with a new recipe for her bumper crop of tomatoes.

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I put my thinking cap on and thought of the other farm fresh vegetables and herbs I bought. A summer favorite side dish of mine is a black bean, tomato and corn salad. So, I thought: why not use black bean pasta and make more of a meal with these flavors? FullSizeRender (31) I converted the salad into a warm pasta dish- and here it is! My husband was the guinea pig- and he gave it his seal of approval!

SOUTHWESTERN STYLE BLACK BEAN PASTA

Heat oven to 375

INGREDIENTS:

5 oz black bean pasta

1 ear of corn, kernels cut off

1 pint cherry tomatoes, cut in half lengthwise

½ cup small dice of red onion

¼ tsp red pepper flakes

Extra Virgin Olive Oil

2 TBS lime juice

2 TBS cilantro

Salt and pepper

METHOD:

In a rimmed baking sheet combine the corn, tomatoes and red onion.

Toss with 2 TBS olive oil (or more as needed), salt and pepper.

Roast for 10 minutes, add the red pepper flakes and continue to roast for another 5 minutes.

 

Meanwhile, cook the pasta in a large pot of salted boiling water according to the package directions. Do not overcook. Bean pastas turn from perfect to mush in a matter of seconds.

Drain the pasta, and transfer to a large shallow bowl.

Add the roasted vegetables, the lime juice and cilantro.

Enjoy!

 

 

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