Southwestern Vegetarian Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon vegetable oil1 onion, chopped1/2 green bell pepper, diced2 cloves garlic, chopped2 tablespoons chili powder1 teaspoon ground cumin1 (28 ounce) can diced tomatoes with juice1 (15 ounce) can chickpeas1 (10 ounce) package frozen corn kernels, thawed1 (12 ounce) package uncooked elbow macaroni1/2 cup shredded Monterey Jack cheese
1) 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 to 20 minutes, or until thickened and heated through.
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.
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.
Nutritional Info 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
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