Chef Walter

Sassy Spaghetti

Ingredients Needed: 1 16 oz package spaghetti 1 tablespoon olive oil 1/2 onion, chopped 1 (15 ounce) can black beans, drained 1 (11 ounce) can sweet corn, drained 1 15 oz can Mexican style diced tomatoes, drained 1 TBSP ground cumin salt and pepper to taste 2 dashes hot sauce 4 TBSP grated Parmesan cheese

Directions: Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat. Stir in the onion, beans, tomatoes and corn. Season with cumin, salt, and pepper, and sprinkle with hot sauce. Cook and stir until onion is tender. Toss with cooked spaghetti and sprinkle with Parmesan cheese to serve.

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