Recipe - Monday To Friday Corn And Salsa Over Pasta Twists (Mf)

3 cup Corkscrew pasta
1 tablespoon Olive oil
2 teaspoon Minced garlic
One half teaspoon Dried oregano
4 ounce Chopped green chiles
20 ounce Frozen corn kernels, thawed
4 ounce Sliced pimientos, drained
Chicken or vegetable broth
to moisten the mixture
One fourth cup Or more prepared salsa
Salt and Tabasco
One half cup Minced fresh cilantro

Bring a pot of salted water to a boil. Add pasta and cook until tender but
still firm to the bite, 8 to 10 minutes.

Saute garlic in olive oil for a few seconds, add oregano, chiles, corn and
pimientos and bring to a simmer. Add some chicken broth to moisten and keep
warm, until the pasta is done.

Drain pasta and return to pot, off heat. Add corn sauce and salsa to taste.
Sprinkle with tabasco and mix with fresh cilantro. Serve immediately.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530

Posted to MCRecipe Digest V1 #483 by 4paws@netrax.net (ShermeyerGail) on
Feb 12, 1997.