| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tex-Mex | Main dish, Pasta, Tex-mex, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | lb | Corn macaroni, found in |
| natural food stores | ||
| 2 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 3 | Garlic cloves, minced | |
| 1/2 | c | Chile peppers, green peeled |
| and chopped frozen or | ||
| canned | ||
| 2 | Green peppers, chopped | |
| 1 | T | Chili powder |
| 1 | t | Oregano, dried |
| 2 | c | Tomatoes, fresh chopped |
| 1 | c | Corn kernels, fresh or |
| frozen |
INSTRUCTIONS
Cook pasta in boiling water according to package directions. Saute onion and garlic in oil over medium-high heat in large skillet about 5 minutes, or until tender. Add both types of peppers and cook an additional 3 minutes, stirring. Add chili powder, oregano, tomatoes, and corn and cook another 5 minutes. stirring occasionally. Drain pasta and add to vegetables in large pan. Cook over low heat until warm. Total calories per serving: 310. Fat: 6 grams Source: Vegetarian Journal, Sept. - Oct 1993/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 411.4mg
Potassium: 591.7mg
Carbohydrates: 23.8g
Fiber: 6.3g
Sugar: 9.1g
Protein: 5.4g