Southwestern Vegetarian Pasta

How to cook Southwestern Vegetarian Pasta

Ingredients: 1 tablespoon vegetable lubricator 1 onion, chopped 1/2 green bell bespeckle, diced 2 cloves garlic, chopped 2 tablespoons chili authorities 1 teaspoon ground cumin 1 (28 ounce) can diced tomatoes with pith 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: Heat oil in a ample, deep skillet. Saute onion, green dot, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and rage 15 to 20 minutes, or until thickened and heated past. For the time being, bring a large pot of lightly salted water to a abscess. Add macaroni and cook in the service of 8 to 10 minutes or until al dente; flow from. Combine pasta and insolence. Sprinkle each serving with Monterey Jack cheese.


Servings Per Means: 6

Amount Per Serving

Calories: 366

Total Fat: 7.4g Cholesterol: 8mg Sodium: 287mg Total Carbs: 61.6g Dietary Fiber: 6.2g Protein: 13.7g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving as a replacement for:6 peoples

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