Spicy Southwestern Pasta Recipe - Cooking Index
Jeanne Jone's _cook It Light | ||
1 1/2 teaspoons | 7.5ml | Cumin |
2 | Tomatoe | |
Puree | ||
1 | Onion - finely chopped (large) | |
3 | Garlic cloves - minced | |
1/4 teaspoon | 1.3ml | Salt |
1/4 teaspoon | 1.3ml | Freshly ground pepper |
1/4 teaspoon | 1.3ml | Red pepper flakes - (or red |
Chili) to taste | ||
2 teaspoons | 10ml | Chili powerd |
2 teaspoons | 10ml | Oregano - (dried and crushed) |
1 | Red | |
Enchilada sauce - your choice | ||
On mild or hot | ||
1 | Beans - (i | |
Used pintos) | ||
1 | Corn | |
Kernels | ||
1 lb | 454g / 16oz | Pasta of your choice 6 |
oz Reduced or fat-free cheddar Cheese *opti Onal* In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown). Add 3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer.
Reduce to a low heat, cook covered for 25 minutes. Add the remaining ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a plate and top each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro spriggs look great as garnish! From: [email protected] (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV
Source:
Gary Harris
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.