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Southwestern Vegetarian Pasta

Southwestern Vegetarian Pasta

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COLLEEN CAMPO

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

VeggieMama
18
2/19/2008

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!

KRISTINE316
17
12/29/2003

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.

Pam
16
11/8/2007

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!