Pasta Mexican Seashell (Vgetarian)

1  cup		onions, chopped
1/2  cup		green bell pepper, chopped
15  ounces		black beans low sodium canned, drained
15  ounces		diced tomatoes low sodium canned
1/4  cup		sliced black olives
1-1/2  tablespoons		taco seasoning mix
1  teaspoon		pepper
1/2  lb.		Ronzoni Large Shell Pasta
1/4  cup		Salsa
3		Extra Virgin Olive Oil Cooking Sprays
1/2  cup		Sweet Corn Great Value No Salt Added

Tip: For nutritional information on all the ingredients in Pasta Mexican Seashell (Vgetarian) just click on each ingredient name. Then adjust the serving size for any Pasta Mexican Seashell (Vgetarian) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
3.Toss sauce with cooked pasta and serve.