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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a tasty and colorful meatless meal. It has several ingredients, but is easy to put together on the stovetop. It's quite low in fat if you use the reduced-fat forms of the dairy products. This is adapted from Cook It Light by Jeanne Jones. Ingredients:
1 1/2 teaspoons cumin |
1 (28 ounce) can crushed tomatoes |
1 onion, finely chopped |
3 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon red pepper flakes (or to taste, i use more than that) |
2 teaspoons chili powder (again, you may want more) |
2 teaspoons oregano |
1 (4 ounce) can diced green chilies |
1 (7 ounce) can roasted red peppers, drained and diced |
1 (16 ounce) can black beans, drained |
1 1/2 cups frozen corn kernels |
1/2 cup light sour cream |
1 lb pasta, cooked al dente (rotelle, wagon wheels or penne work well) |
1 1/2 cups shredded cheddar cheese (reduced fat version if you like) |
Directions:
1. Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
2. Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
3. Mix well and bring to a simmer.
4. Reduce heat to low and cook, covered for about 15 minutes.
5. Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
6. Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
7. To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
8. Top with 3 tablespoons of the grated cheese.
9. I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.
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