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
I love the meatless pasta.
ReplyDeleteme too!
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