1 pound dry spaghetti
1 (24-ounce) jar chunky salsa
2 cups fresh or frozen corn kernels
1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked
1 tablespoon taco spice mix, or 1 teaspoon chili powder
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley (optional)
- In a large pot of salted boiling water, cook spaghetti according to package directions; drain. Return to pot.
- Stir in salsa, corn, beans and taco spice mix. Cook over medium heat until fully heated through, about 5 to 7 minutes. Top with parsley (if using) and serve.