Ingredients
- 4 oz. of rigattoni, cooked according to directions
- 3/4 cup frozen corn
- 3/4 cup cooked kidney beans (I used canned beans)
- 1/2 cup (or more?) spaghetti sauce of your choice
- 1/4 teaspoon chili powder
- Salt (optional - my beans were saltless, so I added a pinch)
- Pepper (optional)
Directions
After the pasta has cooked, add all the other ingredients in a small
saucepan and cook until everything is thoroughly heated through. When
done, add the pasta and mix well. YUM!
Since my pasta sauce has some oil in it, and the pasta has some fat,
this dish had a total of 4 grams of fat for my large bowl full.
Enjoy!