One of those many wonderful things about HEB is that they have a monthly magazine, completely free, chalk full of recipes and coupons! The recipes are usually really great, and if I dont like them they at least inspire me to make something similar that I do like.
One of the recipes from this summer was, you guessed it, Penne con Pico de Gallo. Its fabulous and you can have an inexpensive vegetarian meal that will satisfy even men like Drew (read "ravenous carnivores"). I try to have at least one vegetarian meal each week - its way cheaper. This is one we have had all summer. I would make up extra pico de gallo and have it later in the week with a grilled chicken breast and tortilla chips.
Here is the recipe:
Ingredients:
14 oz. whole wheat penne pasta
1 cup pico de gallo (I make my own and use 1 green bell pepper, 3 roma tomatoes, garlic, 1/2 yellow onion, 1-2 jalapenos)
15 oz. black beans, rinsed and drained
15 oz. whole kernel corn, drained
Juice of two limes
1 cup shredded parmesan or asiago cheese
1/2 cup HEB Texas Twists Creamy Cilantro Cotija Dressing (or something similiar, I ran out one week and used Ranch instead with some cayenne pepper and it was still great)
Salt and pepper (I hardly ever use salt anymore after learning how much extra I probably already get in my diet)
Optional - grilled chicken or beef
Directions:
Prepare pasta according to packaging. Drain, rinse, and set aside.
Combine pico de gallo, rinsed and drained black beans, corn, lime juice, shredded cheese, and creamy cilantro dressing in large pasta bowl.
Add pasta to pico de gallo mix and toss to combine. Season to taste with pepper and salt. Cover with plastic wrap and chill 15 minutes.
