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Tex-mex corn macaroni

Yield: 6 Servings

Ingredients:

• 1 lb Corn macaroni (found in -natural food stores)
• 2 tb Vegetable oil
• 1 Onion; chopped
• 3 Garlic cloves; minced
• 1/2 c Chile peppers green; peeled -and chopped (frozen or -canned)
• 2 Green peppers; chopped
• 1 tb Chili powder
• 1 ts Oregano dried
• 2 c Tomatoes fresh; chopped
• 1 c Corn kernels

Instructions:

fresh or -frozen Cook pasta in boiling water according to package directions. Saute onion and garlic in oil over medium-high heat in large skillet about 5 minutes or until tender. Add both types of peppers and cook an additional 3 minutes stirring. Add chili powder oregano tomatoes and corn and cook another 5 minutes. stirring occasionally. Drain pasta and add to vegetables in large pan. Cook over low heat until warm. Total calories per serving: 310. Fat: 6 grams Source: Vegetarian Journal Sept. - Oct 1993/MM by DEEANNE

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