Ingredients
Scale
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup black beans, drained
- 1 cup corn kernels
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced peppers and cook until tender, about 5 minutes.
- Add minced garlic, chili powder, and cumin; cook for another minute.
- Stir in black beans and corn, cooking for 2-3 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Add cooked pasta to the skillet and toss to coat evenly in the sauce. Season with salt and pepper.
- Garnish with fresh cilantro and serve hot.
Notes
- Feel free to add cooked chicken or shrimp for added protein.
- Adjust spice levels with more chili powder if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American/Mexican fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 85mg