Southwestern Vegetarian Pasta
Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
Step: 3
Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
NUTRITION FACT
Per Serving: 421 calories; protein 16g; carbohydrates 72.1g; fat 7.9g; cholesterol 8.4mg; sodium 426.3mg.
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