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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Orginal was from Sarah Schlesinger's More fat free recipes Ingredients:
6 cups water |
1 cup orecchiette |
1/4 cup low sodium vegetable broth |
1 medium onion, chopped |
3 garlic cloves, minced |
1 green bell pepper, chopped |
1 medium red bell pepper, chopped |
2 teaspoons red pepper powder |
1 teaspoon cumin |
1 teaspoon dried oregano |
2 medium tomatoes, chppped |
1 cup fresh corn or 1 cup frozen corn |
1 -3 teaspoon braggs liquid aminos |
Directions:
1. Cook the pasta according to directions until ala dente.
2. While the pasta cooks heat the broth in a saucepan. Add the onion and garlic and saute until onion starts to soften then add the ppers and saute until they begin to soften. This will take about 6 minutes for both steps.
3. Stir in the powder, Braggs, cumin, oregano, tomatoes and corn and cook for about 5 minutes. Stir several times.
4. Add the pasta and continue to simmer until all ingredients are heated through. Serve immed.
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