Prep: 8 Mins Cook: 25 Mins
Great protein stacked dish to make on a busy weeknight.

Mexican Vegetarian Pasta


  • 8 ozs. linguini noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 8-oz. can corn, drained
  • 1 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup cooked pinto beans
  • 1/4 cup grated Parmesan cheese


Prepare linguini according to package directions;drain, keep warm.

Heat olive oil in a skillet; add garlic and sauté briefly. Add zucchini, squash and corn; quickly stir-fry. Stir in salsa and pinto beans; heat thoroughly

Serve over the linguini and top with grated Parmesan cheese.

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