Name: Southwestern Vegetarian Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1; Green bell pepper, diced - ½; Garlic, chopped - 2 cloves; Chili powder - 2 tablespoons; Ground cumin - 1 teaspoon; Diced tomatoes with juice - 1 (28 ounce) can; Chickpeas - 1 (15 ounce) can; Frozen corn kernels, thawed - 1 (10 ounce) package; Uncooked elbow macaroni - 1 (12 ounce) package; Shredded Monterey Jack cheese - ½ cup

Ingredients for - Southwestern Vegetarian Pasta

1. Vegetable oil 1 tablespoon

2. Onion, chopped 1

3. Green bell pepper, diced ½

4. Garlic, chopped 2 cloves

5. Chili powder 2 tablespoons

6. Ground cumin 1 teaspoon

7. Diced tomatoes with juice 1 (28 ounce) can

8. Chickpeas 1 (15 ounce) can

9. Frozen corn kernels, thawed 1 (10 ounce) package

10. Uncooked elbow macaroni 1 (12 ounce) package

11. Shredded Monterey Jack cheese ½ cup

How to cook deliciously - Southwestern Vegetarian Pasta

1 . Stage

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.

2 . Stage

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.

3 . Stage

Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.