Picante flavors of the Southwest merge with pasta in this entrée.
4 entrée servings
1 medium onion, sliced
3 cloves garlic, minced
2 tablespoons canola oil
2 each: sliced medium zucchini, poblano chilies, tomatoes
1 cup whole-kernel corn
2 tablespoons chili powder
1 teaspoon dried oregano leaves
½ teaspoon ground cumin
2 tablespoons chopped cilantro
Salt and pepper, to taste
8 ounces trio maliano (combination of corkscrews, shells, and rigatoni) pasta, cooked, warm
1. Sauté onion and garlic in oil in large skillet until tender, about 5 minutes. Add remaining vegetables, chili powder, oregano, and cumin. Cook, covered, over medium heat until vegetables are crisp-tender, about 10 minutes. Stir in cilantro; season to taste with salt and pepper. Toss with pasta.
Per Serving:
Calories: 350
% of calories from fat: 24
Fat (gm): 9.6
Saturated fat (gm): 1.2
Cholesterol (mg): 0
Sodium (mg): 327
Protein (gm): 11.6
Carbohydrate (gm): 58
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 3.0
Meat: 0.0
Fat: 2.0
45-MINUTE PREPARATION TIP: Begin cooking the pasta before preparing the rest of the recipe.