Spicy southwestern pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Cumin |
| 2 | 14-ounce cans of tomatoe | |
| Puree | ||
| 1 | large | Onion, finely chopped |
| 3 | Garlic cloves, minced | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| ¼ | teaspoon | Red pepper flakes (or red |
| Chili) to taste | ||
| 2 | teaspoons | Chili powerd |
| 2 | teaspoons | Oregano (dried and crushed) |
| 1 | 16-ounce can of red | |
| Enchilada sauce, your choice | ||
| On mild or hot | ||
| 1 | 16-ounce can of beans (I | |
| Used Pintos) | ||
| 1 | 16-ounce can of corn | |
| Kernels | ||
| 1 | pounds | Pasta of your choice 6 |
| ounce | Reduced or fat-free cheddar | |
| Cheese *opti | ||
| Onal* | ||
Directions
JEANNE JONE'S _COOK IT LIGHT
In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown). Add 3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer.
Reduce to a low heat, cook covered for 25 minutes. Add the remaining ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a plate and top each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro spriggs look great as garnish! From: larcherr@... (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV