Mango Tomato Pasta Recipe

Name: Mango Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pasta; 2 tablespoons olive oil; 1 clove garlic, minced; 1 (14 ounce) can diced tomatoes; 1/2 teaspoon cumin; 1 diced jalapeno, if desired; 1 (14 ounce) can black beans, drained; 1 cup frozen corn; 1/2 teaspoon kosher salt; 1 tablespoon cilantro, chopped; 1 mango, diced

Servings: persons

8 ounces pasta
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can diced tomatoes
1/2 teaspoon cumin
1 diced jalapeno, if desired
1 (14 ounce) can black beans, drained
1 cup frozen corn
1/2 teaspoon kosher salt
1 tablespoon cilantro, chopped
1 mango, diced

1
Boil water and add pasta.
2
Heat olive oil in a saute pan on med heat and add garlic and tomatoes, saute Add cumin and jalapeno if you'd like, continuing on med heat.
3
After several minutes, add black beans and corn, continuing on med heat.
4
Just as the pasta is about to finish cooking, add the salt, cilantro, and mango to the tomatoes.
5
Remove pasta from water and drain.
6
You can either plate the pasta and add the tomato mixture on top or add the pasta to the tomatoes in the pan and stir together and then serve.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces pasta, 2 tablespoons olive oil, 1 clove garlic, minced, 1 (14 ounce) can diced tomatoes, and more.

Yes, Mango Tomato Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Tomato Pasta

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