| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish, Pasta, Tex-mex |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Corn macaroni (found in natural food stores) |
| 2 |
tb |
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 |
tb |
Chili powder |
| 1 |
ts |
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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