Southwestern-Style Pasta Skillet |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another zucchini recipe from MSN. Saved here for safekeeping. Ingredients:
8 ounces rotelle pasta |
1/2 lb chorizo sausage, thinly sliced (fully-cooked) |
1 large green pepper, diced |
1 large onion, diced |
1 small zucchini, diced (about 6 ounces) |
2 (16 ounce) cans low-sodium stewed tomatoes |
1 (16 ounce) can no-salt-added corn (drained) |
1 (4 ounce) can mild green chilies (diced) |
coarsely shredded monterey jack cheese (to garnish) |
Directions:
1. Prepare macaroni as label directs but do not add salt to water; drain and keep warm.
2. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet.
3. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.
4. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.
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