Spicy southwestern pasta

1 servings

Ingredients

Quantity Ingredient
1½ teaspoon Cumin
2 14-ounce cans of tomatoe
Puree
1 large Onion, finely chopped
3 Garlic cloves, minced
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
¼ teaspoon Red pepper flakes (or red
Chili) to taste
2 teaspoons Chili powerd
2 teaspoons Oregano (dried and crushed)
1 16-ounce can of red
Enchilada sauce, your choice
On mild or hot
1 16-ounce can of beans (I
Used Pintos)
1 16-ounce can of corn
Kernels
1 pounds Pasta of your choice 6
ounce Reduced or fat-free cheddar
Cheese *opti
Onal*

Directions

JEANNE JONE'S _COOK IT LIGHT

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: larcherr@... (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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