| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Dishes, Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Corkscrew pasta |
| 1 |
T |
Olive oil |
| 2 |
t |
Minced garlic |
| 1/2 |
t |
Dried oregano |
| 4 |
oz |
Chopped green chiles |
| 20 |
oz |
Frozen corn kernels, thawed |
| 4 |
oz |
Sliced pimientos, drained |
|
|
Chicken or vegetable broth |
|
|
to moisten the mixture |
| 1/4 |
c |
Or more prepared salsa |
|
|
Salt and Tabasco |
| 1/2 |
c |
Minced fresh cilantro |
INSTRUCTIONS
Bring a pot of salted water to a boil. Add pasta and cook until tender
but still firm to the bite, 8 to 10 minutes. Saute garlic in olive oil
for a few seconds, add oregano, chiles, corn and pimientos and bring
to a simmer. Add some chicken broth to moisten and keep warm, until
the pasta is done. Drain pasta and return to pot, off heat. Add corn
sauce and salsa to taste. Sprinkle with tabasco and mix with fresh
cilantro. Serve immediately. Yield: 4 servings Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO
FRIDAY SHOW #PS6530 Posted to MC-Recipe Digest V1 #483 by
4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
A Message from our Provider:
“God is a know-all”