Tex-mex pasta skillet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Wagon wheel or other pasta |
| ½ | pounds | Chorizo sausage; fully cooked and thinly sliced |
| 1 | large | Green bell pepper; diced |
| 1 | large | Onion; diced |
| 1 | small | Zucchini; diced |
| 2 | pounds | Canned stewed tomatoes |
| 1 | pounds | Frozen corn |
| ¼ | pounds | Canned diced mild green chilies |
| ½ | cup | Cilantro; chopped |
| ½ | cup | Cheddar cheese; or Monterey Jack cheese, coarsely shredded |
Directions
Cook pasta in a large pan of boiling water 10 minutes, or until al dente.
Drain and keep warm. Saut‚ sausage, green pepper and onion in a heavy nonstick skillet over medium high heat about 5 minutes, stirring frequently until vegetables are tender. Discard any fat in skillet. Stir in next 4 ingredients. Bring to a boil. Reduce heat to low and simmer 10 minutes.
Stir in pasta and cilantro. Serve sprinkled with cheese.
Per serving: calories 715, fat 27.5g, 34% calories from fat, cholesterol 62mg, protein 31.0g, carbohydrates 92.0g, fiber 8.9g, sodium 1114mg.
The recommended wines are: Pinot Noir, Beaujolais, or Chianti.
MC Fortmatted and MC Busted by Barb at PK <abprice@...> Suggested Wine: Pinot Noir, Beaujolais, or Chianti.
NOTES : Prep: 10 min, Cook: 15 min.
Recipe by: Meals For You Web Site Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 13, 1998