Description
Creamy, colorful, and slightly spicy Southwest Alfredo Penne Pasta with bell peppers, corn, and black beans. Perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 12 oz penne pasta
- 2 cups Alfredo sauce
- 1 cup bell peppers, diced
- ½ cup corn kernels
- ½ cup black beans, drained (optional)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shredded cheddar (optional)
Instructions
- Boil penne pasta until al dente. While cooking, sauté bell peppers, corn, and garlic in olive oil.
- Add Alfredo sauce, smoked paprika, cumin, salt, and black pepper to the skillet and heat gently.
- Combine pasta with sauce and vegetables. Toss to coat evenly, top with shredded cheddar if desired, and serve immediately.
Notes
- Best served fresh, but leftovers can be refrigerated for 2–3 days.
- Add fresh vegetables just before reheating to maintain texture.
- Prep Time: 10 mins
- Cook Time: 15 mins