BOW TIES WITH BLACK BEAN SALSA & CHERRY TOM

• 8 oz Bow Ties or Elbow Macaroni
• -OR other medium pasta
• -shape, uncooked
• 2 tb Olive oil or vegetable oil
• 1 bn Scallions
• - trimmed and thinly sliced
• - (green and white parts)
• 1 1 /2 ts Ground cumin
• 1 1 /2 tb Fresh lime juice
• 1 5 oz Canned black beans
• - drained and rinsed well
• 1 /4 ts Salt, or to taste
• Freshly ground black pepper
• 8 Cherry tomatoes
• -- rinsed and quartered
• 2 tb Chopped fresh cilantro

Prepare pasta according to package directions. While pasta is

cooking, heat the oil in a medium saucepan over medium heat. Add

scallions and cumin and cook for 2 minutes. Remove from heat and stir

in the lime juice. Add the beans, salt and pepper and toss to coat.

(The salsa can be made and refrigerated up to one day in advance.)

Just before draining the pasta, measure 1/2 cup of the cooking water

into the black bean salsa. Drain the pasta, return it to the pot and

add the bean mixture. Cook over medium heat until the sauce is

boiling and thick enough to lightly coat the pasta. Remove the pot

from heat and gently stir in cherry tomatoes and cilantro. Serve

immediately.

Each serving provides: 533 Calories; 20.9 g Protein; 92.3 g

Carbohydrates; 9.1 g Fat; 0 mg Cholesterol; 142 mg Sodium. Calories

from Fat: 15%

Copyright National Pasta Association (http://www.ilovepasta.org)

(Reprinted with permission)