Monday to friday corn and salsa over pasta twists (mf)

4 Servings

Ingredients

QuantityIngredient
3cupsCorkscrew pasta
1tablespoonOlive oil
2teaspoonsMinced garlic
½teaspoonDried oregano
4ouncesChopped green chiles
20ouncesFrozen corn kernels, thawed
4ouncesSliced pimientos, drained
Chicken or vegetable broth to moisten the mixture
¼cupOr more prepared salsa
Salt and Tabasco
½cupMinced fresh cilantro

Directions

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@... (Shermeyer-Gail) on Feb 12, 1997.