Spaghetti with a Kick

Spaghetti with a Kick

11 Reviews 2 Pics
Lisa
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (11)

Rate This Recipe
ANGELALDS
14

ANGELALDS

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

Jackie

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

Jessica

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

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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