This low calorie, one-pot recipe is a great way to enjoy your ZENB Penne Pasta. Combining the taste of various spices, black beans, and cheese, this recipe delivers on familiar flavours you know and love.

• • 1 box (340g) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
• • 2 tablespoons olive oil
• • 3 peppers (red, green and yellow), cut into thin strips
• • 1 small onion, thinly sliced
• • 1 teaspoon salt
• • 1 teaspoon cumin
• • 1 teaspoon chili powder
• • 1 teaspoon garlic powder
• • 946ml low sodium chicken broth
• • 1 can sweetcorn, drained
• • 1 can black beans, rinsed
• • 1 cup shredded Monterey Jack cheese
• • 1 tablespoon finely chopped coriander

INSTRUCTIONS

1.

Heat oil in large Dutch oven or pot on medium-high heat. Add peppers, onions and salt to pot. Cook 5-6 min., stirring occasionally, until tender.  Add spices; cumin, cook 1 min. until fragrant.

2.

Stir in ZENB Pasta and broth; bring mixture to a boil. Reduce heat to medium-low; cover and cook 12 min. or until pasta is al dente.

3.

Stir in corn and beans; cook 2 min. until heated through. Remove pan from heat. Add cheese; mix gently until cheese is melted. Serve garnished with coriander.