Spicy southwestern pasta #2

Yield: 4 Servings

Measure Ingredient
1½ teaspoon Cumin
2 cans 14-ounce tomato Puree
1 large Onion; finely chopped
3 Cloves garlic; 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 can 16-ounce red Enchilada sauce; your choice On mild or hot
1 can 16-ounce beans (I Used Pintos)
1 can 16-ounce corn Kernels
1 pounds Pasta of your choice
6 ounces Reduced or fat-free cheddar Cheese *optional*

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

Date: Mon, 24 Jun 1996 23:51:17 -0400 From: BobbieB1@...

MM-Recipes Digest V3 #179

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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