Southwestern Vegetarian Pasta


Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
6 servings


  • 1 tablespoon vegetable oil

  • 1 onion, chopped

  • ½ green bell pepper, diced

  • 2 cloves garlic, chopped

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1 (28 ounce) can diced tomatoes with juice

  • 1 (15 ounce) can chickpeas

  • 1 (10 ounce) package frozen corn kernels, thawed

  • 1 (12 ounce) package uncooked elbow macaroni

  • ½ cup shredded Monterey Jack cheese


  1. Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.

  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

  3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts (per serving)

421 Calories
8g Fat
72g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 421
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 8mg 3%
Sodium 426mg 19%
Total Carbohydrate 72g 26%
Dietary Fiber 8g 30%
Total Sugars 7g
Protein 16g
Vitamin C 25mg 125%
Calcium 157mg 12%
Iron 5mg 29%
Potassium 518mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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