How to Make Southwestern Vegetarian Pasta - A Step-by-Step Guide

If you're in the mood for a satisfying and flavorful dish that's packed with protein and veggies, then this Southwestern vegetarian pasta is the perfect recipe for you. This hearty and delicious meal is sure to become a staple in your dinner rotation, whether you're a vegetarian or just looking to incorporate more meatless meals into your diet.

With its blend of bold flavors and colorful ingredients, this Southwestern vegetarian pasta is a true crowd-pleaser. The combination of hearty...

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Ingredients

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

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    421 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 426mg
    • Total Carbohydrate: 72g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 25mg
    • Calcium: 157mg
    • Iron: 5mg
    • Potassium: 518mg