Diet & Fitness Blog
Southwestern Vegetarian Pasta
Email PageThis colorful dish is kicked up with a little cumin and a whole lot of fresh, nutritious produce. Make it even healthier by substituting whole-wheat pasta!
Southwestern Vegetarian Pasta1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
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 (or other shape)
1/2 cup shredded Monterey Jack cheese
Heat oil in a large, deep skillet. Saute onion, green pepper, garlic and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
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.
Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese. Makes 6 servings.
Want more? Find more easy and healthy recipes like this with the eDiets Weight-Loss Plan.
Nutrition Info Per Serving : Calories - 426; Protein - 15.8; Total Fat - 7.8; Sodium - 499mg; Cholesterol - 8mg; Carbohydrates - 74.1g; Fiber - 8.6g
Labels: healthy eating, recipes
Comment by 
said... - Tuesday, August 26, 2008 9:22:00 AM
mmmm, I want it for breakfast! Bowtie pasta w/ eggs and veggies!
Comment by said... - Tuesday, August 26, 2008 10:26:00 AM
Picture is pretty, but what is the green stuff? Looks like it has basil or spinch in it also
Comment by said... - Tuesday, August 26, 2008 3:52:00 PM
I'd say there's no chili powder. Using chili powder is like telling an Indian friend that your recipe includes store bought curry power and having them look at you in dismay. Cumin is more authentic and imparts a much better flavour as long as you don't expect it to taste like canned chili.
Plus, most commercial chili powders have salt in them so not desirable if you're trying to eat a low sodium diet. If you still want to add chili try the Wal-Mart house brand. It's the only one I've found with no salt at a reasonable.
Comment by said... - Tuesday, August 26, 2008 5:42:00 PM
The recipe sounds different from what is shown on the first picture. Where's the zucchini and carrots? What about the cilantro? I wonder if this would taste delicious cold.
Comment by said... - Tuesday, August 26, 2008 7:57:00 PM
I Googled the recipe and although it is the same, the picture looks a little different and is made with spiral pasta. The amount of chili powder listed is 2 T.
Comment by said... - Tuesday, February 10, 2009 5:29:00 AM
It would be helpful to list how much is a serving.....1 cup, 1/2 cup.
Comment by said... - Tuesday, February 10, 2009 11:46:00 AM
I find that ediets does that alot, in posting a totally different looking picture for the recipe they are listing! Not a big fan of chickpeas, will most likely substitute with black beans and toss in some sliced chicken breast for added protein.
Comment by said... - Wednesday, February 11, 2009 10:47:00 AM
I tried this recipe last night but made a few changes. I added chicken breasts cut into bite size pieces, substituted black beans for the chick peas and added some sliced black olives. I used whole wheat penne pasta and my husband loved it. I added a little more cumin too, love it! I fed six people along with a big salad and had plenty left over for lunches.
RSS/XML
