Southwest Pasta

4 oz rotini, cooked and drained
1¾ cups chunky salsa
1 tsp. olive oil
½ tsp. ground cumin
1 clove garlic, minced
1 cup frozen whole-kernel corn, thawed
1 (15 oz) can black beans, rinsed and drained
¼ cup fresh chopped cilantro
2 TBL grated parmesan
1 TBL lime juice
¼ cup sour cream

Place cooked pasta in serving bowl; add salsa and toss gently; cover to keep warm. Coat a medium skillet with cooking spray; add oil. Bring to medium heat; add cumin and garlic. Sauté 30 seconds. Stir in corn and beans. Cook, stirring constantly, until thoroughly heated. Add corn mixture, cilantro, cheese and lime juice to pasta. Toss and serve immediately; garnish with sour cream.