Southwestern Pasta Toss

• 1/2 (8-ounce) package rotini (corkscrew pasta), uncooked
• Vegetable cooking spray
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1 cup frozen whole kernel corn, thawed
• 1 (15-ounce) can black beans, drained
• 1/4 cup chopped fresh cilantro
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lime juice

1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add Santa Fe Salsa, and toss gently. Set aside.
2. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add garlic and cumin, and saute 30seconds. Stir in corn and beans. Cook, stirring constantly, untilthoroughly heated. Add corn mixture, cilantro, cheese, and lime juice to pasta mixture, and toss gently. Serve immediately.

rotini, vegetable cooking spray, olive oil, clove garlic, ground cumin, kernel corn, black beans, fresh cilantro, parmesan cheese, lime juice

Taken from www.myrecipes.com/recipe/southwestern-pasta-toss (may not work)