Spicy corn and chili pasta

1 Servings

Ingredients

Quantity Ingredient
12 ounces Chili pepper pasta (up to 16)
Broth for sauteeing
1 medium Onion, chopped (about 1 cup) <I used more>
2 Garlic cloves, minced <I used more again!>
1 medium Carrot, grated
1 Fresh chili, minced (in original, but I omitted due to pasta) -or-
⅛ teaspoon Cayenne or to taste
3 cups Cut corn (fresh, frozen or canned)
2 teaspoons Cumin (I used larger amt due to extra onion etc) (up to 3)
1 teaspoon Ground coriander (ditto) (up to 1-1/2)
2 tablespoons Chopped cilantro (optional) (up to 3)
Salt and ground black pepper to taste
Your favorite white cheese, grated, to top it off

Directions

This is an adaptation of "Spicy Corn Quesadillas" from Moosewood Restaurant Cooks at Home. I had Chili Pepper Pasta, which local groceries have just started carrying (along with several other flavors of dried pasta), and no idea what I was going to do with it until this caught my eye: Chop veggies while boiling water for pasta. Put pasta in to cook, and saute onion and garlic about 5 minutes, till softening. Add carrot and saute 2 minutes more. (I also added a chopped zucchini at this point 'cause it needed to be used up, and it was just fine.) Add <chile/cayenne> corn, cumin, coriander, <cilantro> and cook covered for 3-4 minutes, stirring often. Add salt and pepper to taste and remove from heat. At this point the original recipe calls for stirring the cheese into the veggies, letting it partially melt, and putting it on tortillas for quesadillas. I put my veggies on top of the pasta, and sprinkled some cheese on top. This took a total of 20-30 minutes to make, and turned out to be a great combo! Serves 3 (12 oz pasta) to 4 (16 oz) adults.

Posted to fatfree digest V96 #240 From: "Linda Brock" <mcgimp@...> Date: Fri, 30 Aug 1996 21:03:58 -0700

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