Bottled salsa makes a super-quick pasta sauce, but be sure to use one that is fairly thick or the sauce will be too watery. Generally speaking, the refrigerated salsas are the more watery types. As to the cheese for this pasta dish, most supermarkets carry what is labeled Mexican cheese blend, which is usually a mixture of Monterey jack, cheddar, and often a mild white cheese similar to a Mexican queso bianco.
10 ounces ziti or penne pasta
1 package (10 ounces) frozen corn kernels
1 can (15 1/2 ounces) black beans, rinsed and drained
1 cup bottled mild to medium salsa
1/3 cup shredded Mexican cheese blend
2 teaspoons olive oil
1. In a large pot of boiling water, cook the pasta according to package directions. Add the corn for the last 30 seconds of cooking to thaw. Drain.
2. Transfer the drained pasta and corn to a large bowl. Add the black beans, salsa, cheese, and oil, and toss to combine. Makes 4 servings
PER SERVING 443 calories, 7.2g total fat (2.4g saturated), 8mg cholesterol, 10g dietary fiber, 79g carbohydrate, 18g protein, 510mg sodium
Good source of: fiber, folate, niacin, selenium, thiamin
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.