Monday, November 7, 2011

Hasta La Pasta: Meatless & Mexican

I know a lot of people participate in "Meatless Mondays."  Meatless Monday is an international campaign that encourages people not to eat meat on Monday (or at least one day of the week) to improve their health and the health of the planet.  It's not a bad idea at all.  Unless you are married to my husband, who is obviously the old lady from the Wendy's commercials re-incarnated because his favorite phrase is, "Where's the Beef?"  I don't always consciously choose to participate in Meatless Monday or eat vegetarian, but there are a lot of vegetarian dishes that I enjoy.  Trying to convince Mr. Devilish Dish is another story.  However, I think I pulled it off with this dish.  It's like a hearty pasta salad, CRAMMED full of vegetables.  But seasoned quite well with Mexican spices.  It's great served hot or cold.  And Mr. Anti-Meatless Monday Where's The Beef liked it.  And ate seconds.  And did not complain about the missing meat. 
A must have for Meatless Monday!
The Line-Up
Cook onion and garlic until tender.
Add zucchini
Add tomatoes
Add jalapeno and poblano peppers
Add corn
Add seasonings and cook about 15 minutes.
Remove from heat. Stir in white wine
vinegar, season with salt and pepper and
add cooked pasta.
You'll never miss the meat.

Hasta La Pasta

2 tablespoons vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 zucchini, sliced
1 jalapeno, finely chopped
3 Roma tomatoes, wedged
2 poblano peppers, diced
1 cup frozen corn
2 tablespoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon white wine vinegar
salt and pepper to taste
penne, corkscrew or other small pasta, cooked
Parmesan and Monterey Jack cheese for garnish

Heat oil in skillet.  Add onion and garlic.  Cook, stirring about 5 minutes or until onion is tender.  Add zucchini, tomato, jalapeno, poblano, corn, chili powder, oregano, cumin and coriander.  Mix well.  Cook over medium heat about 15 minutes.  Stir occasionally until vegetables are crisp tender.  Stir in white wine vinegar, and season with salt and pepper.  Remove from heat, stir in pasta.  Top with cheese if desired.

Prep Time:   Approximately 20 minutes     Cook Time:  Approximately 25 minutes


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