Black Bean-Pasta Cancun

 

2

cups uncooked radiatore (nugget) pasta (4 ounces)

1

can (14 1/2 ounces) Southwestern-style diced tomatoes with chili spices or unseasoned diced tomatoes, undrained

1

cup Progresso® black beans, drained, rinsed (from 15- or 19-oz can)

1/2

teaspoon grated lime peel

1/4

teaspoon ground cumin

1/4

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

2

tablespoons sour cream

2

lime wedges

Cilantro leaves, if desired

• 1 Cook and drain pasta as directed on package.
• 2 While pasta is cooking, heat tomatoes to boiling in 2-quart saucepan. 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.
• 3 Garnish with sour cream, lime and cilantro. Squeeze juice from lime wedges over pasta.