Vegetarian Fajita Pasta
A lively dish that combines vibrant fajita flavors with hearty pasta, perfect for quick weeknight dinners.
Ingredients
Pasta and Sauces
- 8 oz pasta of choice (gluten-free if needed)
- 1 can enchilada sauce (15 oz)
- 1 tsp chili powder
- 1 tsp cumin
- to taste salt and pepper
Vegetables
- 1 tbsp olive oil for sautéing
- 1 medium bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 cup corn (fresh or frozen)
- optional fresh cilantro for garnish
Instructions
Preparation
- Cook the pasta according to package instructions and drain.
- Heat olive oil in a large skillet over medium heat.
Cooking
- Sauté the sliced bell pepper, onion, and zucchini until softened, about 5-7 minutes.
- Add minced garlic and corn, cooking for an additional 2 minutes.
- Stir in the enchilada sauce, chili powder, cumin, salt, and pepper; let simmer for 3-5 minutes.
Assembly
- Combine the cooked pasta with the sauce and vegetables, tossing them together.
- Adjust seasoning as needed, and serve garnished with fresh cilantro.
Notes
For customizations, try using different vegetables or gluten-free pasta. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months.