Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
2 tablespoons oil
1 large onion, chopped
4 large cloves garlic, finely minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
1-16 oz jar salsa
1-15 oz can black beans, rinsed and drained
1-15 oz can red kidney beans, rinsed and drained
1-11 oz can whole kernel corn, drained
Optional: chopped cilantro and Monterey Jack cheese, grated

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large nonstick skillet, heat oil over medium heat. Add onion and garlic. Sauté until onion is soft.
3.	Add red bell pepper and green bell pepper. Sauté until tender crisp.
4.	Add cumin, chili powder, salt and pepper. Sauté 1 minute, being careful spices don’t burn.
5.	Add salsa, black beans, kidney beans and corn. Mix well and sauté until heated through.
6.	Meanwhile, boil pasta according to directions on box. Drain, rinsing quickly. Add to skillet and mix until well combined.
7.	Pour into your favorite pasta platter and garnish with cilantro or Monterey Jack cheese.