Food Babies

No, not you…. you, the bowlegged one

Southwestern Vegetarian Pasta

Posted by kathleenerindavis on May 23, 2010

Mark is at his place watching the finale of Lost tonight like most people. But I never got into the show so I made my weekly Sunday dinner for myself. It was a simple but a little more exciting then a regular pasta, with the monterey jack cheese, bell pepper and onion give it a nice small kick.

Southwestern Vegetarian Pasta

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 6


1 tablespoon vegetable oil

1 onion, chopped

1/2  bell pepper, diced

2 cloves garlic, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 (28 ounce) can diced tomatoes with


1 (15 ounce) can chickpeas

1 (10 ounce) package frozen corn

kernels, thawed

1 (12 ounce) package uncooked elbow


1/2 cup shredded Monterey Jack cheese


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

One Response to “Southwestern Vegetarian Pasta”

  1. […] 5 – Cooking dinner 5 01 2011 Kate and I made her delicious Southwestern Pasta dish for dinner tonight. I’m her sous chef. I mostly chop and prep and do the dishes.  Here she […]

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