nutritional information

Per 1 1/2-cup serving:

  • Calories: 353
  • Protein: 10 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 66 g
  • Cholesterol: 0 mg
  • Sodium: 650 mg
  • Fiber: 9 g
  • Sugar: 13 g
Vegan

Sweet Potato and Corn Chili Pasta

Serves 4

30 minutes or fewer

Make this hearty, homey pasta dish spicier by adding more chopped chipotle chile, if desired.
  • 6 oz. rotelle or wagon wheel pasta (2 ¼ cups)
  • 1 Tbs. olive oil
  • 2 cloves garlic, peeled and sliced
  • 1 medium onion, cut into ½-inch pieces (1 cup)
  • 1 large green bell pepper, cut into ½-inch pieces
  • 2 14.5-oz. cans zesty chili-style diced tomatoes, such as Del Monte
  • 1 sweet potato, peeled and cut into ½-inch pieces (2 cups)
  • 1 Tbs. finely chopped chipotle chile in adobo sauce
  • 1 cup frozen corn kernels, thawed
  • 3 Tbs. chopped cilantro

1. Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper; cook 3 minutes, or until bell pepper begins to soften, stirring occasionally. Add tomatoes, sweet potato, and chipotle chile. Season with salt and pepper, if desired, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes. Stir in cooked pasta, reserved pasta-cooking water, and corn. Cook, covered, 3 to 5 minutes more, or until pasta is tender and mixture is heated through. Sprinkle with cilantro.

November 2013 p.31

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comments

veggies recipes

joyce - 2014-02-09 17:46:05

Absolutely Awesome!

krissy - 2013-11-17 20:29:09

This was super fast to make and very flavorful. A unique dish and very delicious!

Lauren T - 2013-10-28 10:16:43