Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, rotini, or shells)
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Optional: shredded cheese, sour cream, or jalapeños for extra flair
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté for about 5 minutes until soft. Stir in minced garlic and cook for another minute.
- Add Rotel tomatoes with green chilies to the skillet. Stir in cumin, smoked paprika, salt, and pepper. Let simmer for 5-7 minutes to blend flavors.
- Combine cooked pasta with the tomato mixture in the skillet and toss to coat. Cook for an additional 2-3 minutes to heat through.
- Transfer pasta to serving plates and garnish with cilantro or parsley. Add optional toppings like shredded cheese, sour cream, or jalapeños. Serve hot.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or on the stove with a splash of water or broth if dry.
- Feel free to customize the spice level with additional chili or jalapeños.
- Use gluten-free pasta for a gluten-free option.
- This recipe is vegetarian-friendly unless meat products are added to the Rotel.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 630mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg