PASTA DAY: Mexican-Style Pasta

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* Exported from MasterCook *

 

Mexican-Style Pasta

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 96

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil or cooking oil

1 cup chopped onions

1/2 cup chopped green sweet pepper

1 1/2 teaspoons chili powder -- up to 2

14 1/2 ounces canned low-sodium tomatoes

undrained and cut-up

8 ounces canned tomato sauce

1/2 teaspoon garlic powder

1/8 teaspoon ground red pepper

1 cup wagon wheel pasta or elbow -- macaroni

15 1/2 ounces canned reduced-sodium kidney beans -- rinsed and

drained

1/4 cup shredded reduced-fat cheddar cheese -- (1 ounce)

 

This will surely be a favorite with the kids. If you'd like to add a

festive touch of color, use a yellow pepper instead of a green one, or add

1/2 cup of frozen corn kernels with the tomatoes.

 

In a medium saucepan heat the oil over medium-high heat. Add the onions

and sweet pepper; cook and stir about 3 minutes or until vegetables are

tender. Stir in the chili powder; cook and stir 1 minute. Stir in the

undrained tomatoes, tomato sauce, garlic powder, and ground red

pepper. Bring to boiling; reduce beat. Simmer, uncovered, about 15

minutes or until desired consistency, stirring often.

 

Meanwhile, cook wagon wheel pasta or elbow macaroni according to package

directions, except omit any oil or salt; drain. Stir kidney beans and hot

cooked pasta into tomato mixture; heat through. Sprinkle with shredded

cheddar cheese. Makes 4 main-dish servings.

 

Start to finish: 30 minutes.

 

261 Calories; 5 G Total fat; 1 G Saturated fat; 5 MG Cholesterol; 562 MG

Sodium; 47 G Carbohydrate; 7 G Fiber; 13 G Protein. Exchanges: 2 1/2

starch, 2 vegetable, 1/2 fat.

 

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