Southwestern Vegetarian Pasta

Southwestern Vegetarian Pasta

72 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
COLLEEN CAMPO
Recipe by  COLLEEN CAMPO

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (72)

Rate This Recipe
VeggieMama
17

VeggieMama

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!

Pam
16

Pam

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!

KRISTINE316
16

KRISTINE316

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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