Southwestern Vegetarian Pasta

4.1

(128)

86 Reviews

9 Photos

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

Submitted by COLLEEN CAMPO

Updated on August 15, 2022

9

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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 (per serving)

421	Calories
8g	Fat
72g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 421
% Daily Value *
Total Fat 8g	10%
Saturated Fat 3g	13%
Cholesterol 8mg	3%
Sodium 426mg	19%
Total Carbohydrate 72g	26%
Dietary Fiber 8g	30%
Total Sugars 7g
Protein 16g	32%
Vitamin C 25mg	28%
Calcium 157mg	12%
Iron 5mg	29%
Potassium 518mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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