SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 203.8
  • Total Fat: 5.6 g
  • Cholesterol: 6.3 mg
  • Sodium: 112.4 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 8.9 g

View full nutritional breakdown of Southwest Vegetable Pasta calories by ingredient
Report Inappropriate Recipe

Southwest Vegetable Pasta

Submitted by: SUWILSON2013


Number of Servings: 8

Ingredients

    1 Tbsp. vegetable oil
    1 onion, chopped
    1/2 green bell pepper, diced
    2 cloves garlic, chopped
    2 Tbsp. chili powder
    1 tsp. ground cumin
    1 (28 oz) can diced tomatoes with juice
    1 (15 oz) can chick peas
    1 (10 oz) package frozen corn kernels, thawed
    1 (12 oz) package uncooked elbow macaroni
    1/2 cup shredded Monterey Jack cheese

Directions

Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15-20 minutes. or until thickened and heated through. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8-10 minutes or until al dente; drain.
Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user GOLEAN48.






Great Stories from around the Web


Rate This Recipe