Vegetarian Fajita Pasta

For dinner last night, I wanted to make my dad and I some pasta to carbo-load for the big race. Really, I didn't need to, but he did I guess :)
I created this dish months ago, and I love it. I knew dad would love it too because he loves veggies, especially zucchini and spicy things. He's pescetarian though, so I subbed black beans for the ground turkey, and I added a few extra spices!

Vegetarian Fajita Pasta

Makes 4 servings

1 lb. Ronzoni Smart Taste Penne

2 cloves minced garlic

1 red onion, sliced

8 oz. sliced button mushrooms

1 zucchini, sliced

2 red bell peppers, sliced

1 green pepper, sliced

1 jalapeno, sliced

Salt and Pepper

1 15 oz. can organic tomato sauce

1 15 oz. can organic black beans, drained

2 tsp. Dark Chili Powder

2 tbsp. ground cumin

1/2 tsp. cayenne pepper

1 tsp. smoked paprika

1/2 c. 2% shredded cheddar cheese

Chopped cilantro, Sour Cream or Guacamole for garnish

Preheat oven to 450 degrees.

Bring a large pot of water to a boil, salt heavily, cook pasta until al dente. Drain.

Heat a large skillet over medium-high, add mushrooms, zucchini, peppers, onion, and garlic. Sautee veggies for 10-15 minutes, until they’re tender. Season with salt and pepper.

Add tomatoes, black beans, spices and pasta. Stir to combine.

Pour into a casserole dish.

Bake for 15 minutes, until cheese is melted and pasta is bubbly.

Plate and serve with garnishes.

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