SKETTIFETTI

1 tsp. salt & ˝ tsp. salt
2 T. olive oil
2 T. minced garlic
1-16oz. bag DaVinci Spinach Nest Pasta
1-16oz. jar Pace Mild Cilantro Salsa
1-16oz. jar Tostitos Chunkier Salsa
1-15oz. can black beans (drain & rinse)
1 T. Satan’s Breath® Southwest Blend
1 baseball size onion, chopped
˝ cup bell pepper, chopped
˝ cup sharp cheddar cheese (fold in last)
1/3 cup parmesan cheese for topping

Put 1T olive oil, 1 tsp. salt, and 1T garlic with 3 qt. of water in a 6 qt. pot. Cook spinach pasta per instructions on the bag. When done, drain and set aside. Now open the black beans, drain and rinse. Set aside. Put 1T. olive oil in a pre-heated wok. Add the onions, pepper and sauté until the onions are clear. When ready add the black beans and cook until they are warm. Add the ˝ tsp. salt, both salsas. Cook until they bubble. Now add in the pasta, cheddar cheese and fold all together. Put in a serving bowl and top with the parmesan cheese. Serve with lime flavored Tostitos chips and a fresh salad.

Serves 8 to 10