- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 293.5
- Total Fat: 7.0 g
- Cholesterol: 10.0 mg
- Sodium: 714.9 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 8.9 g
- Protein: 11.4 g
Southwestern Vegetarian PastaSubmitted by: PAMELASB1976
IntroductionChickpeas are the protein in this vegetarian pasta dish with a southwestern flavor. Chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor.
1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese
2) Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3) Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
Makes 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user PAMELASB1976.