PrintIf pasta is your passion, we have a satisfying veggie-licious recipe for you!
This 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 Pasta
1 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
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