READY IN 30 mins

Southwestern Vegetarian Pasta

Read Reviews (68)

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

Directions

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.
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.
Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

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.

—KRISTINE316

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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.

—HabsFan1993

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100 Ratings

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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!

—Pam

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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!

—VeggieMama

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Dec 29, 2003

Outstanding southwestern flavors. Nice and powerful without being overwhelming.

—LAZE

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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!

—eptrox

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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.

—zoey alexis

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Jan 22, 2003

Very quick and tasty!

—PATPIT

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Nutrition

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.

Nutritional Information

Southwestern Vegetarian Pasta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 421
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 2.6g 13 %
Cholesterol 8mg 3 %
Sodium 426mg 17 %
Potassium 518mg 15 %
Total Carbohydrates 72.1g 23 %
Dietary Fiber 8.3g 33 %
Protein 16g 32 %
** Sugars 7.3g
Vitamin A 42 %
Vitamin C 42 %
Calcium 20 %
Iron 52 %
** Thiamin 10 %
** Niacin 36 %
** Vitamin B6 33 %
** Magnesium 21 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.