Title: Tex-Mex Corn Macaroni
Categories: Vegetarian, Vegan, Main dish, Pasta, Tex-mex
Yield: 6 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini