Recipe - Tex-Mex Corn Macaroni

1 pound Corn macaroni (found in
natural food stores)
2 tablespoon Vegetable oil
1 Onion; chopped
3 Garlic cloves; minced
One half cup Chile peppers, green; peeled
and chopped (frozen or
canned)
2 Green peppers; chopped
1 tablespoon Chili powder
1 teaspoon Oregano, dried
2 cup Tomatoes, fresh; chopped
1 cup Corn kernels, fresh or
frozen

Cook pasta in boiling water according to package directions. Saute onion
and garlic in oil over mediumhigh heat in large skillet about 5 minutes,
or until tender. Add both types of peppers and cook an additional 3
minutes, stirring. Add chili powder, oregano, tomatoes, and corn and cook
another 5 minutes. stirring occasionally. Drain pasta and add to vegetables
in large pan. Cook over low heat until warm.

Total calories per serving: 310. Fat: 6 grams

Source: Vegetarian Journal, Sept. Oct 1993/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini