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Title: Pasta with Black Bean Cilantro Sauce
Categories: Pasta Ethnic
Yield: 1 Servings
| 1 | cn | Black Beans -- drained |
| 1/2 | cn | Rotel Diced Tomatoes With |
| Green Chiles | ||
| 10 | oz | Pkg Spinach -- cooked and drained |
| 1 | md | Onion -- chopped |
| 2 | Cloves Garlic -- minced | |
| 1 | c | Mushrooms -- chopped |
| Pam Cooking Spray | ||
| 1 | cn | Shoepeg Corn -- drained |
| 1 | cn | Skim Evaporated Milk |
| 1 | tb | Flour |
| 1/2 | c | Parmesan Cheese -- grated |
| 1/2 | c | Fresh Cilantro Leaves -- |
| Chopped | ||
| Pepper -- to taste |
In a skillet, brown garlic, onion and mushrooms until tender. Spray Pam all over veggies again and add flour. Stir flour around with veggies to coat (will have a pasty consistency. Over med-high heat, pour in milk and stir constantly until sauce begins to thicken and add Parmesan and pepper. When cheese is melted, transfer sauce to a saucepan and add tomatoes, beans, corn, spinach and cilantro. Heat through and serve over hot pasta- I used bowties.
Serves 6