Southwestern Vegetarian Pasta

Tomatoes, chickpeas and corn are simmered with chili powder and cumin and served over pasta.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 421 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped
• 2 tablespoons chili powder
• ½ cup shredded Monterey Jack cheese
• 1 (28 ounce) can diced tomatoes with juice
• ½ green bell pepper, diced
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 (15 ounce) can chickpeas
• 1 (12 ounce) package uncooked elbow macaroni

Recipe Instructions

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.