Southwestern-style Pasta Skillet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1/2 | 16-oz wagon wheel or | |
| rotelle macaroni | ||
| 1/2 | lb | Fully-cooked chorizo |
| sausage thinly sliced | ||
| 1 | Green pepper, diced | |
| 1 | Onion, diced | |
| 1 | Zucchini, about 6 ounces | |
| diced | ||
| 2 | 14 1/2- to 16-oz | |
| low-sodium stewed | ||
| tomatoes | ||
| 1 | 16-oz no-salt-added | |
| whole-kernel corn | ||
| drained | ||
| 1 | 4-oz diced mild or medium | |
| green chilies | ||
| Coarsely shredded Monterey | ||
| Jack cheese for garnish |
INSTRUCTIONS
Work Time: 30 minutes Total Time: 30 minutes Prepare macaroni as label directs but do not add salt to water; drain and keep warm. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors. Stir macaroni into mixture in skillet; sprinkle with shredded cheese. Downloaded from http://www.azstarnet.com/~coriel/recipes/recipes.html
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Nutrition (calculated from recipe ingredients)
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Calories: 1755
Calories From Fat: 1195
Total Fat: 134.3g
Cholesterol: 494.3mg
Sodium: 4973.9mg
Potassium: 727.8mg
Carbohydrates: 32.8g
Fiber: 3.7g
Sugar: 6.8g
Protein: 110.2g