Pasta Mexicali

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* Exported from MasterCook *

 

Pasta Mexicali

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound pasta bowties -- regular or small size

1 tablespoon extra virgin olive oil

1 medium onion -- chopped

1 medium bell pepper -- any colour, chopped

6 cups fresh or canned tomatoes -- chopped, with juice

3 cups vegetable broth

1/2 teaspoon dried oregano -- crumbled

1/2 teaspoon ground cayenne pepper

1 teaspoon salt -- or to taste (optional)

1 1/2 cups corn kernels -- fresh or frozen

3 cups pinto or kidney beans -- cooked or canned, drained

 

Cook the pasta bowties to al dente tenderness; drain and set aside. In a

large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add

the onion and sauté for about three minutes. Add the bell pepper and

continue to sauté until onion is tender. Add the tomatoes, broth, and

seasonings. Stir and bring to a boil, then lower heat and simmer for 20

minutes. Add the cooked pasta with the corn and beans; heat until cooked

through, about five minutes. Serve hot.

 

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Per Serving (excluding unknown items): 147 Calories; 4g Fat (25.8% calories

from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol;

1171mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES :

 

 

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