Spicy Southwest Pasta

It’s that time of year again. The time when all the little freshies move in and classes start.

I love love love Elon. It’s beautiful and perfect and positively amazing. And at the end of August, all these bright-eyed, bushy-tailed freshman come bounding in, ready for parties and new friends and potential husbands.

It is quite a hoot to watch these youngins. They have no idea how to get to the second floor of Alamance (there are no stairs inside) or where to park without getting towed or the fact that all frat parties are evil or that college isn’t just for fun. [Wait, I have to study??]

My favorite is when they ask for directions. YES. I would love to help you. Parents are my favorite. “How do you like going here? Could you tell us where this building is?” I would most certainly love to.

Oh, and by the way, this pasta? Boy approved. Well, if chicken were in it.

PS: This is my first day of my last semester of undergrad… Wish me luck!

Spicy Southwest Pasta
Adapted from Bake Your Day

1/2 c pasta
1 tsp olive oil
1/4 onion, chopped
1 clove garlic, minced
1 tbsp fresh cilantro, chopped
1/4 c corn
1/4 c black beans, drained and rinsed
1/2 tomato, diced
1/2 jalapeño, finely chopped

1/8 c plain yogurt
1/2 tbsp lime juice
1 tbsp water
1 tbsp Pineapple Chipotle salsa
1/4 tsp dried oregano
1/4 tsp paprika
1/4 tsp cumin
1/8 tsp cayenne pepper
Pinch of red pepper flakes

1 tbsp yogurt
1/2 avocado, sliced

1. Cook pasta.
2. In a saute pan, heat olive oil. Add garlic and onions and cook for 5 minutes, until fragrant. Add corn and black beans and cook for another minute.
3. Add jalapeño, cilantro and tomatoes and cook until tomatoes are slightly broken.
4. Combine dressing ingredients.
5. Combine pasta and corn mixture and top with dressing, extra yogurt (if desired) and avocado.


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