4 ounce 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)
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.
Makes 2 servings.
Calories….235…..Fat…..4 g….Fiber….1.2 g.