Southwestern Vegetarian Pasta Recipe -
Southwestern Vegetarian Pasta Recipe
  • READY IN 30 mins

Southwestern Vegetarian Pasta

Recipe by  

"Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2008

I think next time I'll use a little less pasta and possibly add some zucchini. Overall, very good. Edited: 2/19/08 I made this again. This time I used less pasta and added zucchini and black beans. Much better!

Most Helpful Critical Review
Dec 14, 2008

I found this to be a good starting point for a dish you can play with to meet your own tastes. I've had better success serving it with brown rice than with pasta though.

Dec 29, 2003

I'm a brand new cook (talkin' about someone who cuts herself almost every time she chops) who had no trouble preparing this. I almost clapped my hands and jumped up and down when I tasted it. The flavors are great, and the dish as a whole is very satisfying, probably because of the chickpeas. Thank you for submitting this one.

Nov 08, 2007

Absolutely delicious! I did use less pasta than recommended, and whole wheat pasta was great, plus added zucchini - best thing is the receipe is awesome and quick!

Dec 29, 2003

Outstanding southwestern flavors. Nice and powerful without being overwhelming.

Nov 06, 2007

I, personally, would rate this 4 stars because I had to add a lot more seasoning. However, I am giving it a five because my 22-month-old loved this dish. I didn't even try to give him some, but he took his spoon and dug in, eating all of the ingredients and saying "Yum". Wow! That is coming from a toddler who will not eat any vegetables at all!

Apr 22, 2007

I am not a vegeterian but needed to make something for a friend that is. This was sooooooo easy and came out tasting very fresh and flavorful! I added some yellow squash and sprinkled it with Pepper-Jack cheese instead of the Monterey Jack.

Apr 09, 2007

Super easy to make, adjust to whatever you have in the kitchen. I used shell pasta because it's what I had, and just threw in the whole 16 oz bag and it was still great. The flavors are excellent, home-style, quick and easy dinner that isn't too bad for you. The pepper-jack is really iceing on the cake if you can afford the calories.


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 72.1 g
  • 23%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 426 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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