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, 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 —–