Spicy southwestern pasta #2
4 Servings
Ingredients
| Quantity | 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* |
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
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, .