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Spicy Southwestern Pasta

Serves: 1 people

Recipe Ingredients

  Jeanne Jone's _cook It Light
1 1/2 teaspoons 7.5mlCumin
2   Tomatoe
  Puree
1   Onion - finely chopped (large)
3   Garlic cloves - minced
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly ground pepper
1/4 teaspoon 1.3mlRed pepper flakes - (or red
  Chili) to taste
2 teaspoons 10mlChili powerd
2 teaspoons 10mlOregano - (dried and crushed)
1   Red
  Enchilada sauce - your choice
  On mild or hot
1   Beans - (i
  Used pintos)
1   Corn
  Kernels
1 lb 454g / 16ozPasta of your choice 6

Recipe Instructions

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

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