Search thousands of recipes reviewed by home cooks like you.

Spaghetti with a Kick

Spaghetti with a Kick

Lisa

I've been modifying this recipe over the years and this current rendition has become a real crowd-pleaser. It's quick, easy and a nice change of pace from regular spaghetti.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 70.3g
  • 23%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet heat cook the onion in the olive oil until tender. Add the spaghetti sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes.
  2. Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain.
  3. Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ANGELALDS
16
1/6/2005

While I love the flavor of beans and corn, and the cumin was a great touch, this recipe was not a hit in our house. My husband (ever the eater) did not finish his plate at dinner that night or for leftovers at lunch the next day. My sister also said she would eat it but would not make it, request it, or really even be happy about it being cooked. My opinion, the balance between pasta and veggies is good. This way you can each more than you should without feeling too bad since it is about half veggies. But there is something that is just not right about the flavor. Oh yeah, it is really filling...which is good. Good to try once....but not to repeat.

Jackie
12
9/9/2007

Thank you! My husband and I really enjoyed this recipe. It does make a lot though, so I put the leftovers in hot, sterilized jars and put them in the oven at 275 for 20 minutes with lose fitting lids. once out of the oven you can tighten the lids (carefully). Once the lid seals you've got extra canned sauce for future use. It works really well, and you'll get to enjoy this yummy sauce again, and again without the added effort of making it. =)

Jessica
8
12/16/2008

Great change from regular spagetti. My five year old loved it. We topped it with shredded cheddar and mozzarella cheeses.