Chili Pasta Skillet
7 Review(s)
30 Min
Prep : 30 Min
This simple skillet showcases fresh summer tomatoes, zucchini and corn.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3 cups rigatoni pasta, uncooked
2
1 lb. (450 g) extra-lean ground beef
3
1 small onion, chopped
4
4 cloves garlic, chopped
5
1 large zucchini, coarsely chopped
6
1 cup fresh corn kernels
7
1 Tbsp. chili powder
8
1 large tomato, coarsely chopped
9
1/2 cup salsa
10
3/4 cup Cracker Barrel Shredded Habanero Heat Cheese, divided
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How do I make it ?
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Step 1
Cook pasta as directed on package, omitting salt. Step 2
Meanwhile, brown meat with onions and garlic in large skillet. Add zucchini, corn and chili powder; cook 7 min. or until vegetables are tender, stirring occasionally. Stir in tomatoes and salsa; cook 3 min. or until heated through, stirring occasionally. Step 3
Drain pasta. Add to meat mixture; mix lightly. Stir in 1/2 cup cheese. Serve topped with remaining cheese. Kraft Kitchen Tips!
Food Facts
You will need about 1 large ear of corn to get the 1 cup kernels needed to prepare this recipe.
Nutrition
Calories
530
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 7 g
35 %
Cholesterol 80 mg
Sodium 340 mg
14 %
Carbohydrate 58 g
Fibre 4 g
Sugars 8 g
Protein 40 g
Vitamin A
15 %
Vitamin C
45 %
Calcium
15 %
Iron
30 %
Servings
4 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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