Pasta Mexicana--Correction

[Guest guest]

I left out the amount of oil.

 

 

 

* Exported from MasterCook *

 

Pasta Mexicana--Correction

 

Recipe By : Vegetarian Express, by Nava Atlas & Lillian Kayte, page 42

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Beans And Legumes

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces spiral pasta (rotelle or rotini) -- (8 to 10 ounces)

1 1/2 tablespoons light or extra-virgin olive oil

1 large onion

halved and thinly sliced

1 clove garlic, minced -- (1 to 2)

1 medium green bell pepper -- cut into thin strips

1 medium red bell pepper -- cut into thin strips

28 ounces canned crushed or pureed tomatoes

1 pound canned pinto or red beans -- drained and rinsed

1 cup thawed frozen corn kernels

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt -- to taste

Pre-grated reduced-fat cheddar cheese or -- optional

cheddar-style soy cheese for topping

 

1. Bring water to a boil in a large pot and cook the pasta a steady simmer

until al dente.

 

2. Meanwhile, heat the oil in a deep, heavy saucepan. The onion and garlic

and saute over medium heat, covered, until limp, about 4 minutes. Stir once

or twice during that time. Layer the bell pepper strips over the onion

and cover. Saute for another 3 minutes or so without stirring, then stir

and saute, uncovered, for another 2 minutes.

 

3. Add the remaining ingredients except the grated cheese and bring to a

simmer, then simmer gently while the pasta

cooks.

 

4. When the pasta is done, drain it well and combine in a large serving

container with the sauce. Toss well to combine. If desired, pass around a

bowl of grated cheese so that everyone can top their serving with a small

amount.

 

Calories: 267 Total fat: 5 g Protein: 9 g Carbohydrate: 48 g

Cholesterol: 0 g Sodium: 53 mg

 

 

 

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NOTES : Serves 6