Recipe by COLLEEN CAMPO
"Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!"
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green bell pepper, diced
1 (28 ounce) can
diced tomatoes with juice
1 (15 ounce) can
1 (10 ounce) package
frozen corn kernels, thawed
1 (12 ounce) package
uncooked elbow macaroni
shredded Monterey Jack cheese
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!
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.
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.
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!
Outstanding southwestern flavors. Nice and powerful without being overwhelming.
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!
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.
Very quick and tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Vegetarian Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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