Spicy Corn And Chili Pasta

The strongest support of the doctrine of Endless Punishment is the teaching of Christ, the Redeemer of man… The Apostles enter far less into detailed description, and are far less emphatic upon this solemn theme, than their divine Lord and Master. And well they might be. For as none but God has the right, and would dare, to sentence a soul to eternal misery, for sin; and as none but God has the right, and would dare, to execute the sentence; so none but God has the right, and should presume, to delineate the nature and consequences of the sentence.

William Shedd

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

12	oz	Chili pepper pasta, up to
		16
		Broth for sauteeing
1		Onion, chopped about 1 cup
		<I used more>
2		Garlic cloves, minced <I
		used more again!>
1		Carrot, grated
1		Fresh chili, minced in
		original but I omitted
		due
		to pasta -or-
1/8	t	Cayenne or to taste
3	c	Cut corn, fresh frozen or
		canned
2	t	Cumin, I used larger amt due
		to extra onion etc up
		to
1	t	Ground coriander, ditto up
		to 1-1/2
2	T	Chopped cilantro, optional
		up to 3
		Salt and ground black pepper
		to taste
		Your favorite white cheese
		grated to top it off

INSTRUCTIONS

3
This is an adaptation of "Spicy Corn Quesadillas" from Moosewood
Restaurant Cooks at Home. I had Chili Pepper Pasta, which local
groceries have just started carrying (along with several other  flavors
of dried pasta), and no idea what I was going to do with it  until this
caught my eye:  Chop veggies while boiling water for pasta. Put pasta
in to cook, and  saute onion and garlic about 5 minutes, till
softening. Add carrot  and saute 2 minutes more. (I also added a
chopped zucchini at this  point 'cause it needed to be used up, and it
was just fine.) Add  <chile/cayenne> corn, cumin, coriander, <cilantro>
and cook covered  for 3-4 minutes, stirring often. Add salt and pepper
to taste and  remove from heat. At this point the original recipe calls
for  stirring the cheese into the veggies, letting it partially melt,
and  putting it on tortillas for quesadillas. I put my veggies on top
of  the pasta, and sprinkled some cheese on top. This took a total of
20-30 minutes to make, and turned out to be a great combo! Serves 3
(12 oz pasta) to 4 (16 oz) adults.  Posted to fatfree digest V96 #240
From: "Linda Brock" <mcgimp@dmi.net>  Date: Fri, 30 Aug 1996 21:03:58
-0700

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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2426 Calories From Fat: 819 Total Fat: 93.2g Cholesterol: 244mg Sodium: 747.4mg Potassium: 1300.8mg Carbohydrates: 385.4g Fiber: 11.9g Sugar: 18.4g Protein: 7.5g