Title: Tex-Mex Corn Macaroni
Categories: Vegetarian Vegan Entree Pasta
Yield: 6 Servings

1	lb	Corn macaroni (found in natural food stores)
2	tb	Vegetable oil
1		Onion; chopped
3		Garlic cloves; minced
1/2	c	Chile peppers, green; peeled and chopped (frozen or canned)
2		Green peppers; chopped
1	tb	Chili powder
1	ts	Oregano; dried
2	c	Tomatoes, fresh; chopped
1	c	Corn kernels; fresh or frozen

Cook pasta in boiling water according to package directions. Saute onion and garlic in oil over medium-high heat in large skillet about 5 minutes, or until tender. Add both types of peppers and cook an additional 3 minutes, stirring. Add chili powder, oregano, tomatoes, and corn and cook another 5 minutes. stirring occasionally. Drain pasta and add to vegetables in large pan. Cook over low heat until warm.

Total calories per serving: 310. Fat: 6 grams Source: Vegetarian Journal, Sept. - Oct 1993/MM by DEEANNE

previous

next