Southwestern Vegetarian Pasta Food

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SOUTHWESTERN VEGETARIAN PASTA



Southwestern Vegetarian Pasta image

Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!

Provided by COLLEEN CAMPO

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g

SOUTHWESTERN VEGETARIAN PASTA



Southwestern Vegetarian Pasta image

Make and share this Southwestern Vegetarian Pasta recipe from Food.com.

Provided by Cucina Casalingo

Categories     Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
1/2 cup shredded monterey jack cheese

Steps:

  • Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
  • Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Combine pasta and sauce.
  • Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 450.2, Fat 7.9, SaturatedFat 2.5, Cholesterol 8.4, Sodium 502.6, Carbohydrate 81, Fiber 8.8, Sugar 6, Protein 17

SOUTHWEST VEGETARIAN BAKE



Southwest Vegetarian Bake image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges

SOUTHWEST PASTA BAKE



Southwest Pasta Bake image

Fat-free cream cheese and reduced-fat cheddar make this creamy casserole lower in fat and calories. It's a good way to get our kids to eat spinach in "disguise". -Carol Lepak of Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

8 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese
1/2 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup shredded reduced-fat cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onions

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture., In a 13x9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 341 calories, Fat 10g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 870mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

SOUTHWESTERN PASTA



Southwestern Pasta image

Make and share this Southwestern Pasta recipe from Food.com.

Provided by Paris D

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

3 large sweet onions (about 2 1/4 lbs. total)
1 lb chicken breast, cubed
2 tablespoons olive oil
1 1/2 teaspoons ground cumin (to taste)
1 1/2 teaspoons chili powder (to taste)
3/4 teaspoon salt
1 dash cayenne pepper
1 1/2 cups diced tomatoes
3/4 cup corn kernel, fresh or frozen
2 jalapeno peppers, seeded and finely chopped
1 1/2 cups reduced-sodium fat-free chicken broth
12 ounces fettuccine, cooked as package directs
6 ounces goat cheese, crumbled
1/3 cup cilantro, chopped

Steps:

  • Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
  • In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
  • Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
  • Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
  • Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

SOUTHWEST VEGETARIAN BAKE



Southwest Vegetarian Bake image

This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese.

Provided by SweetySJD

Categories     One Dish Meal

Time 1h40m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 12

3/4 cup brown rice, uncooked
1 1/2 cups water
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can mexicorn, drained
1 (10 ounce) can diced tomatoes with green chilies
1 cup salsa
1 cup sour cream
1 cup cheddar cheese, shredded
1/4 teaspoon pepper
1/2 cup red onion, chopped
1 (2 1/4 ounce) can black olives, sliced, drained
1 cup Mexican blend cheese, shredded

Steps:

  • In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
  • In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
  • Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
  • Let stand 10 minutes.

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