Celebrating healthier appetites for food, exercise, and life!
Tuesday, June 1, 2010
Veggie Enchilada Pasta
I ate a delicious dinner today, adapted from this recipe for veggie enchilada pasta. She doesn't really give any quantities, but I used:
6 1/4 oz whole wheat shell pasta (cuz that's all I had)
3 smallish zucchini
3 smallish summer squash
1 lb 12 oz can of crushed tomatoes
16 oz jar of (medium heat) enchilada sauce
12 pkg of frozen corn
can of black beans, rinsed and drained
can of pinto beans, rinsed and drained
1-2 T minced garlic
an entire bunch of green onions
and all of the spices in copious amounts - cumin, chili powder, and cayenne pepper. I like spicy and hot. It was spicy and delicious. I made it a few weeks ago and froze individual servings for later. It still tasted quite yummy and the noodles didn't get all dried out. I'm glad I used a firm pasta and cooked it JUST til al dente. Otherwise, I think it would have been mushy.
I gave the recipe to a coworker who has a vegetarian daughter. She made it for her family and they all raved about it. I think my kids would like it, but I'd have to make it with "mild" ingredients.