Tex-Mex Pasta Skillet Recipe
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Tex-Mex Pasta Skillet
1/2 lb wagon wheel or other pasta
1/2 lb chorizo sausage, fully cooked and thinly sliced
1 large green bell pepper, diced
1 large onion, diced
1 small zucchini, diced
2 lb canned stewed tomatoes
1 lb frozen corn
1/4 lb canned diced mild green chilies
1/2 cup cilantro, chopped
1/2 cup cheddar cheese, or Monterey Jack cheese, coarsely shredded
Cook pasta in a large pan of boiling water 10 minutes, or until al dente.
Drain and keep warm. Saut‚ sausage, green pepper and onion in a heavy
nonstick skillet over medium high heat about 5 minutes, stirring
frequently until vegetables are tender. Discard any fat in skillet. Stir
in next 4 ingredients. Bring to a boil. Reduce heat to low and simmer 10
minutes. Stir in pasta and cilantro. Serve sprinkled with cheese.
Per serving: calories 715, fat 27.5g, 34% calories from fat, cholesterol
62mg, protein 31.0g, carbohydrates 92.0g, fiber 8.9g, sodium 1114mg.
The recommended wines are: Pinot Noir, Beaujolais, or Chianti.
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