Featured recipe from Marilu’s table * Black bean pasta
Yum! Another great vegan dish that’s easy – and spicy! It’s a great pantry meal, where most of the ingredients are things you have on hand.
Make lime zest by finely grating (or zesting – if you have a zester or microplane) the green part only of a clean lime peel. If you don’t have a lime, just leave the lime zest out.
Serve with broccoli rabe (or broccolini) which has been sauteed in a little olive oil, garlic and onion.
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Black Bean Pasta
Green * Serves 3
2 cups uncooked radiatore (nugget) pasta (4 ounces)
1 can (14.5 oz) diced tomatoes with chili spices (watch labels for sugar!)
1 can (15 oz) black beans, rinsed and drained
1/2 teaspoon lime zest
1/4 to 1/2 teaspoon ground cumin
1 bell pepper, cut into 2×1/4″ strips
Cook and drain pasta as directed. Meanwhile, heat tomatoes to boiling in 2-quart saucepan. Stir in cooked pasta, beans, lime zest, cumin and bell pepper. Reduce heat to low. Cover and cook 2-3 minutes, stirring occasionally until hot.
