My name is Emily and I am a wonderful cook so I am going to tell you how to make this beautiful and yummy Southwest Pasta.
HA! It’s actually Stephanie writing this post. I actually made this pasta with my sister. I don’t know how it happened but I will try and tell you so you can make it too!
As you may have guessed, I am not exactly a cook. I don’t enjoy cooking like most of my friends- I’m usually the one who will do all the dishes afterward in return for eating all the delicious food. Emily always makes fun of me because I could seriously live off of microwaved quesadillas for way too long.
But I was staying at my sister’s place and we were hungry for something fresh but filling. Mary cooks for her family all the time, but shares my apathy for making food. With her help we threw together something fast and easy that we were really happy with. Hopefully this will come to the rescue when you are not feeling like a cook, but more like me: desperate for a good meal but only willing to do maybe 10 minutes of work to get it.
- Egg noodles
- Chicken (optional)
- Canned corn
- Black beans
- Chopped tomato
- Fresh spinach
- 11/2 cup grated cheese
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons red wine vinegar
Cook pasta to package instructions and drain. Add cooked chicken, raw spinach, and the rest of the ingredients straight into the pot and stir on medium heat until cheese has melted and all ingredients are warm.
We messed around with how much salt and cumin we put in there, so definitely go with your gut- it’s probably better than mine. :)