Southwestern Vegetarian Pasta
Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
Step: 3
Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
NUTRITION FACT
Per Serving: 421 calories; protein 16g; carbohydrates 72.1g; fat 7.9g; cholesterol 8.4mg; sodium 426.3mg.
To much possesion yourself can lead to lot of eat , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.
Avoidance on late-night snacking and cravings , it is much important to include some fun foods (or what one may perceive as unnecessary ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the junk food and should have just pleased it in the first place."
Because it comes to eat on evening , overeating or eating too much of the wrong item of food can lead to trouble on sleeping. On the other side, a meal that is less than satiating not make leave you wanting more and resulting in reaching for an unhealthy late-night side dish even closer to sleep .
