SOUTHWESTERN VEGETARIAN PASTA

SOUTHWESTERN VEGETARIAN PASTA
"Tomatoes, chickpeas and corn are simmered with chili
powder and cumin and served over pasta."

1 Tbsp.vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 Tbsp. chili powder
1 tsp. ground cumin
1 (28-oz) can diced tomatoes with juice
1 (15-oz) can chickpeas
1 (10-oz) package frozen corn kernels, thawed
1 (12-oz) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese

Heat oil in a large deep skillet. Sauté 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 8-10 minutes or until al dente, drain.

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

Yield: 6 servings.