Vegetarian Express -- Pasta Mexicana

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* Exported from MasterCook *

 

Pasta Mexicana

 

Recipe By :Vegetarian Express, Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Express

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces spiral pasta -- (rotelle or rotini)

--to 10 ounces

1 1/2 tablespoons extra-virgin olive oil

1 large onion

--halved & thinly sliced

2 cloves garlic -- minced

1 medium green bell pepper -- cut into thin strips

1 medium red bell pepper -- cut into thin strips

1 28 oz can crushed or pureed tomatoes

16 ounces pinto or red beans -- rinsed & drained

1 cup frozen corn kernels -- thawed

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

salt to taste

grated reduced fat Cheddar cheese OR

Cheddar-style soy cheese

 

Bring water to a boil in a large pot and cook the pasta at a steady simmer until

al dente.

 

Meanwhile, heat the oil in a deep, heavy saucepan. Add the onion and garlic and

saute over medium heat, covered, until limp, about 4 minutes. Stir once or

twice during that time. Layer the bell pepper strips over the onion and cover.

Saute another 3 minutes or so without stirring, then stir and saute, uncovered,

for another 2 minutes.

 

Add the remaining ingredients except the grated cheese and bring to a simmer,

then simmer gently while the pasta cooks.

 

When the pasta is done, drain it well and combine in a large serving container

with the sauce. Toss well to combine. If desired, pass around a bowl of grated

cheese so everyone can top their serving with a small amount.

 

 

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Per serving: 76 Calories (kcal); 4g Total Fat; (41% calories from fat); 2g

Protein; 11g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0