Sweet Potato and Corn Chili Pasta
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