Southwestern Vegetarian Pasta


4 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Southwestern Vegetarian Pasta calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Chickpeas 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.
Number of Servings: 6

Ingredients

    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

Directions

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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.