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Southwestern Vegetarian Pasta

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Healthy: Southwestern Vegetarian Pasta

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Servings: 6

vegetable oil

onion, chopped

green bell pepper, diced

garlic, chopped

chili powder

ground cumin

diced tomatoes with juice

chickpeas

frozen corn kernels, thawed

uncooked elbow macaroni

shredded Monterey Jack cheese

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

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