Servings: 4
Black Bean Spaghetti with vegetables and lime mayo
-
1/2
lb
(250 gr) black bean spaghetti
-
1
tbsp
olive oil
-
1/2
yellow onion diced
-
1
garlic clove pressed
-
2
cups
chopped bell peppers
— (can use different colors, I used mini bell peppers)
-
2
cups
sliced white mushrooms
-
1
cup
(1 medium) diced zucchini
-
8
small sun dried tomatoes sliced lengthwise
-
1
tsp
salt
-
1
tsp
black pepper
-
1/2
tsp
paprika
-
1/2
tsp
oregano
-
1/2
tsp
ground cumin
-
1/8
tsp
cayenne pepper
— ( can omit or use less)
-
2
tbsp
chopped green onions
-
lime juice for drizzling
-
Lime mayo:
-
1
cup
light mayonnaise
-
1/2
tsp
salt
-
1/4
tsp
black pepper
-
juice from 1 lime
-
zest from 1 lime
-
splash of Tabasco
-
Prepare lime mayo by mixing 1 cup mayonnaise, zest and juice from 1 lime, 1/2 tsp salt, 1/4 tsp black pepper and a splash of tabasco. You can pour mixture in a squeeze bottle, if you'd like.
-
Bring a pot of water to a boil and add spaghetti. Reduce heat to low and simmer for 7-8 minutes, then drain water.
-
Heat the olive oil in a medium skillet on medium heat and add onion. Sauté for 2-3 minutes, until translucent.
-
Add peppers and cook for 2 minutes, them add mushrooms and zucchini and cook until mushrooms begin to sweat. Them add garlic.
-
Add paprika, cumin, salt, pepper, cayenne, oregano and stir. Add sun dried tomatoes and cook for 4-5 minutes, until vegetables are cooked.
-
Divide spaghetti between 4 plates and top with vegetables. Drizzle some lime mayo on top. Sprinkle green onions and squeeze some lime juice on top.
Course:
Main
Cuisine:
American
Nutrition Information
Calories: 368, Fat: 16g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 12mg, Potassium: 17mg, Carbohydrates: 5g, Sugar: 2g, Vitamin A: 205%, Calcium: 3%, Iron: 0.4%