Low Fat Pasta Recipes

Ingredients:

JEANNE JONE'S _COOK IT LIGHT

1 1/2 tsp cumin
2 14-ounce cans of tomatoe
1 puree
1 large onion, finely chopped
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp red pepper flakes (or red
1 chili) to taste
2 tsp chili powerd
2 tsp oregano (dried and crushed)
1 16-ounce can of red
1 enchilada sauce, your choice
1 on mild or hot
1 16-ounce can of beans (i
1 used pintos)
1 16-ounce can of corn
1 kernels
1 lb pasta of your choice 6
1 oz reduced or fat-free cheddar
1 cheese *opti
1 onal*

Instructions:

In a medium to large pot, over medium heat, add cumin and toast until you
can smell the seasoning (if using seeds, until golden brown). Add 3 cups of
the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes,
and oregano. Mix well, bring to a simmer.

Reduce to a low heat, cook covered for 25 minutes. Add the remaining
ingreadients, excluding the cheese and pasta. Mix well, cook for 10
minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a
plate and top each serving with the sauce. Sprinkle each plate with
cheese, and serve. Cilantro spriggs look great as garnish!

From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher) Fatfree Digest
[Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

Servings: 1