Southwestern Vegetarian Pasta

Southwestern Vegetarian Pasta

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

30 m servings 421 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 72.1g
  • 23%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

79
  1. 116 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 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 ...

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. Th...

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, bu...

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 ...

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 excellen...

Very quick and tasty!

This is one of my favorite pasta dishes to cook! I ran out of chili powder, so tonight I used 2 Tbsp taco seasoning instead. I cut back on the cumin and used only 1/2 tsp, since there is some in...