Santa Fe Pasta

Santa Fe Pasta

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  • 1 pound fettuccine or linguini
  • 1 teaspoon olive oil
  • 2 cups onion, chopped
  • 2 cups green pepper, chopped
  • 1/2 cup Anaheim chile, minced
  • 2 cloves garlic, minced
  • 1 teaspoon cilantro, minced (6 sprigs)
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon dry oregano
  • 1 14.5 ounce can dice tomatoes, drained
  • 1 cup black beans, cooked and rinsed
  • 10 ounces frozen corn
  • 1 fresh lime, juiced
  • Salt (optional)


Cook pasta until al denté, drain, refresh under cold water and reserve.

Heat oil in a non-stick pan over moderate heat. Add onion, green pepper and chile pepper; sauté for 2 to 3 minutes stirring frequently. Add garlic, spices, tomato, black beans and corn; sauté for another 2 to 3 minutes. Add cooked pasta and cilantro; sauté for one more minute until pasta and vegetables are heated through.

Squeeze lime over pasta and season to taste with salt if desired.