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

Yield: 4 Servings

Measure Ingredient
3 cups Corkscrew pasta
1 tablespoon Olive oil
2 teaspoons Minced garlic
½ teaspoon Dried oregano
4 ounces Chopped green chiles
20 ounces Frozen corn kernels, thawed
4 ounces Sliced pimientos, drained
Chicken or vegetable broth to moisten the mixture
¼ cup Or more prepared salsa
Salt and Tabasco
½ cup Minced fresh cilantro

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.

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