Southwestern Vegetarian Pasta


Ingredients



  • 1 tbsp olive oil
  • 1 onion
  • ½  green bell pepper
  • 2 cloves garlic
  • 2 tbsp chili powder
  • 1 tsp 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
  • Shredded cheese
  • Salad; lettuce, tomatoes and cucumber



Directions



  1. Chop the tomatoes and cucumber and mix with the lettuce. Place in serving bowl and set aside until serving.
  2. Chop the onion.
  3. Dice the green pepper.
  4. Chop the garlic.
  5. Heat oil in a large, deep skillet.
  6. Sauté onion, green pepper, garlic, chili powder and cumin.
  7. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  8. 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.
  9. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.


Enjoy!