Monday, September 17, 2012
Skinny TexMex Pasta
This pasta is a great meal that is lightened up. It still has a creamy sauce with lots of spice from the peppers. The peppers are great because they add so much flavor, and not very many calories! This pasta was quick to throw together and very satisfying. We ate this as a vegetarian meal, but it would be great with grilled chicken or italian sausage as well. This recipe makes a ton, so feel free to half it or even quarter it.
Source: So Tasty, So Yummy, via Kate's Recipe Box
1 lb of Wheat Spaghetti
2 tablespoons of Olive Oil
1 Large Onion, cut in 1 inch pieces
1 Red Bell Pepper, cut in 1 inch pieces
1 teaspoon of Salt
3 cloves of Garlic, minced
1 cup of Light Sour Cream
1/4 cup of Cilantro, chopped
4 oz can of Mild Diced Green Chilies
2 Chipotle Peppers in Adobo Sauce
2/3 cup of Reduced-Fat Mexican Cheese Blend, shredded
1/4 teaspoon of Cayenne Pepper
1/2 teaspoon of Black Pepper
First, prepare the pasta according to the directions on the package, al dente.
Next, heat the olive oil in a large skillet over medium-high heat. Place the onions, bell peppers, and salt in the skillet and cook until the vegetables are tender and the onions are translucent. Toss in the garlic and cook for 30 more seconds, be very careful not to burn your garlic.
Now, place the pepper and onion mixture into a food processor with the sour cream, cilantro, green chiles, chipotle peppers, cheese, cayenne pepper, and black pepper. Blend until the sauce is smooth and creamy. You can use a blender if you do not have a food processor, if you do this, you will want to dice your onions and bell peppers instead of 1 inch pieces.
Finally, toss the pasta with your sauce and eat!
The Barbee Housewife