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Southwestern Vegetarian Pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spicy tomato chickpea and corn pasta.
Ingredients:
  • 1 onion, chopped
  • 0.5 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
  • 0.5 cup shredded Monterey Jack cheese
Instructions:
  • In a large, deep skillet, warm up some oil. Add onion, green pepper, garlic, chili powder, and cumin. Mix in tomatoes, chickpeas, and corn. Simmer on low heat for 15 to 20 minutes until thickened and thoroughly heated.
  • While waiting, bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes until al dente, then drain.
  • Mix pasta with the delicious sauce and top each serving with a generous sprinkle of flavorful Monterey Jack cheese.

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