Empty My Fridge
How to Make One-Pot Pasta Tex-Mex Style | Hilah Cooking
Ingredients
- Butter2 tbsp
- Onion · minced1
- Garlic · minced2 cloves
- Salt¼ tsp
- Pepper¼ tsp
- Oregano · dried½ tsp
- Vegetable broth2 ¼ cups
- Pasta8 oz
- Finely chopped greens3 cups
- Cherry tomato · halved1 cup
- Black bean1 ½ cups
- Cottage cheese¼ cups
- Pumpkin seed · toasted¼ cups
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion is soft and browned and the liquid has evaporated.
- Add the salt, pepper, oregano, broth and pasta, then cover. Raise the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 7 to 8 minutes, until the pasta is tender and most of the liquid is absorbed. A glass lid helps you check.
- Stir in the greens, black beans and cherry tomatoes and cook until the greens wilt.
- Top with the cotija and toasted pepitas, if using, and serve.
Summarized from Hilah Cooking's video. Watch it for the details.
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GarlicOnionTomatoPastaCherry tomatoBlack beanCottage cheesePumpkin seed
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