Side Pannel
Spicy Southwestern Pasta #2
Ingredients List
- 1 1/2 ts Cumin
- 2 cn 14-ounce tomato Puree
- 1 lg Onion; finely chopped
- 3 Cloves garlic; minced
- 1/4 ts Salt
- 1/4 ts Freshly ground pepper
- 1/4 ts Red pepper flakes (or red
- -Chili) to taste
- 2 ts Chili powerd
- 2 ts Oregano (dried and crushed)
- 1 cn 16-ounce red Enchilada
- -sauce; your choice On mild
- -or hot
- 1 cn 16-ounce beans (I Used
- -Pintos)
- 1 cn 16-ounce corn Kernels
- 1 lb Pasta of your choice
- 6 oz Reduced or fat-free cheddar
- -Cheese *optional*
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!
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!
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