Black Bean-Pasta Cancun (Cooking for 2)

 

2

cups uncooked radiatore (nugget) pasta (4 oz)

1

can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes with green chilies

1

cup Progresso® black beans (from 15-oz can), drained, rinsed

1/2

teaspoon grated lime peel

1/4

teaspoon ground cumin

1/4

bell pepper, cut into 2x1/4-inch strips

2

tablespoons fat-free sour cream

2

lime wedges

Cilantro leaves, if desired

• 1 Cook and drain pasta as directed on package, omitting salt.
• 2 Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Stir in pasta, beans, lime peel, cumin and bell pepper. Reduce heat to low; cover and cook 2 to 3 minutes, stirring occasionally, until hot. Garnish with sour cream, lime and cilantro. Squeeze lime over pasta.