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Macaroni with Black Beans and Tomato

Ingredients

  • 1 340g box Catelli Smart Veggie Macaroni
  • 3 tbsp (45 mL) extra virgin olive oil
  • 1/2 red onion chopped
  • 2 cloves garlic minced
  • 1 tsp (2 mL) ground cumin
  • pinch chili flakes (add a bit more for more space)
  • 3 cups (750 mL) tomatoes, chopped
  • 1/2 tsp (3 mL) kosher salt
  • fresh pepper to taste
  • 1 540 mL can Western Family Black Beans, drained and rinsed
  • 2 cups (480 mL) broccoli, chopped
  • 3/4 cup (180 mL) frozen corn
  • 3/4 cup (180 mL) Feta, crumbled
  • 1/4 cup (60 mL) cilantro, finely chopped

Directions

Directions

1. Put a large pot of generously salted water on the stove and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
2. While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil.  Add the red onion and sauté for 5 minutes.  Add the garlic to the pan and sauté for 30 seconds.
3. Add the, cumin, chili flakes, tomatoes, salt and pepper to the pan and cook for 5 minutes.  Add the black beans, broccoli and the corn and cook for 8 more minutes.
4. Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with feta and parsley. Stir the sauce into the pasta and serve while hot.  Garnish with fresh cilantro.

Tip:  This salad is also great served cold for a refreshing pasta salad.

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Macaroni with Black Beans and Tomato

Ingredients

  • 1 340g box Catelli Smart Veggie Macaroni
  • 3 tbsp (45 mL) extra virgin olive oil
  • 1/2 red onion chopped
  • 2 cloves garlic minced
  • 1 tsp (2 mL) ground cumin
  • pinch chili flakes (add a bit more for more space)
  • 3 cups (750 mL) tomatoes, chopped
  • 1/2 tsp (3 mL) kosher salt
  • fresh pepper to taste
  • 1 540 mL can Western Family Black Beans, drained and rinsed
  • 2 cups (480 mL) broccoli, chopped
  • 3/4 cup (180 mL) frozen corn
  • 3/4 cup (180 mL) Feta, crumbled
  • 1/4 cup (60 mL) cilantro, finely chopped

Directions

Directions

1. Put a large pot of generously salted water on the stove and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
2. While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil.  Add the red onion and sauté for 5 minutes.  Add the garlic to the pan and sauté for 30 seconds.
3. Add the, cumin, chili flakes, tomatoes, salt and pepper to the pan and cook for 5 minutes.  Add the black beans, broccoli and the corn and cook for 8 more minutes.
4. Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with feta and parsley. Stir the sauce into the pasta and serve while hot.  Garnish with fresh cilantro.

Tip:  This salad is also great served cold for a refreshing pasta salad.