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Recipes

Rosa Mexicana Pasta
If you can find tomato powder (check the archive for "Cool Stuff" for a source to purchase tomato powder), use it in place of the tomato paste in this spicy pasta dish. For a change, try corn pasta instead of regular wheat pasta.
  • 10 ounces penne or ziti
  • 2-3/4 cups low-fat (1%) milk
  • 1/4 cup flour
  • 2 tablespoons no-salt-added tomato paste or 2 tablespoons tomato powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded Manchego cheese
  • 1-1/2 cups frozen corn kernels, thawed
  • 2 large fresh jalapeños, seeded and finely chopped (1/4 cup)

1. In large pot of boiling water, cook pasta according to package directions until al dente.

2. Meanwhile, in large saucepan, whisk milk into flour until smooth. Cook over low heat, whisking constantly, for 5 minutes or until lightly thickened.

3. Whisk in tomato paste (or powder), salt, and cayenne until well combined. Stir in Manchego until melted and combined.

4. Stir in corn and jalapeños and toss with cooked pasta.


Nutritional Information
Per serving: 501 calories, 12g total fat, 6.8g saturated fat, 3.3g monounsaturated fat, 1.1g polyunsaturated fat, 4.2g dietary fiber, 23g protein, 76g carbohydrate, 32mg cholesterol, 539mg sodium.
Good source of: calcium, folate, lutein & zeaxanthin, riboflavin, selenium, thiamin, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
15