This simple, flavor-packed Tex-Mex pasta is perfect for weekday nights - plus, you’ll look forward to leftovers for lunch. That is, if there are any leftovers.
- Package Eckrich Smoked Sausage10 - 14 oz.
- Pasta, such as rotini8 oz.
- Oil2 tbsp.
- Medium zucchini, diced1 whole
- Frozen corn1 cup(s)
- Can tomato sauce8 oz.
- Salsa1 cup(s)
- Chili powder1 tbsp.
- Salt1/2 tsp.
- Shredded four cheese mexican blend, divided1 cup(s)
- Black olives sliceed, optional2 tbsp.
Cook pasta according to package directions; drain, reserving 1/2 cup water.
Slice Eckrich Smoked Sausage into thin coins.
In a large skillet, heat oil over medium heat. Add smoked sausage, zucchini and corn; cook 5 to 6 minutes or until zucchini is tender, stirring occasionally.
Stir in tomato sauce, salsa and seasoning; continue cooking 3 to 5 minutes or until thoroughly heated, adding some of pasta water if necessary for creamier consistency.
Stir in half of cheese; top with remaining cheese and olives.