Southwestern Vegetarian Pasta

Name: Southwestern Vegetarian Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams chickpeas; 794 grams diced tomatoes with juice; 2 Tbsps chili powder; 283 grams package frozen corn kernels, thawed; 340 grams package uncooked elbow macaroni; 2 cloves garlic, chopped; 1 green bell pepper, diced; 1 teaspoon ground cumin; 118 milliliters shredded Monterey Jack cheese; 1 onion, chopped; 1 Tbsp vegetable oil

Need a vegetarian main course? Southwestern Vegetarian Pasta could be a super recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 17g of protein, 9g of fat, and a total of 427 calories. This recipe serves 6. If you have elbow macaroni, garlic, chili powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat oil in a large, deep skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Powder