Chili Orecchiette Pasta

Orginal was from Sarah Schlesinger's More fat free recipes

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  cups water
• 1  cup  orecchiette
• 1⁄4 cup  low sodium vegetable broth
• 1  medium onion, chopped
• 3  garlic cloves, minced
• 1  green bell pepper, chopped
• 1  medium red bell pepper, chopped
• 2  teaspoons  red pepper powder
• 1  teaspoon cumin
• 1  teaspoon dried oregano
• 2  medium tomatoes, chppped
• 1  cup fresh corn or 1  cup frozen corn
• 1 -3  teaspoon  Braggs liquid aminos

Directions

1. Cook the pasta according to directions until ala dente.
2. While the pasta cooks heat the broth in a saucepan. Add the onion and garlic and saute until onion starts to soften then add the ppers and saute until they begin to soften. This will take about 6 minutes for both steps.
3. Stir in the powder, Braggs, cumin, oregano, tomatoes and corn and cook for about 5 minutes. Stir several times.
4. Add the pasta and continue to simmer until all ingredients are heated through. Serve immed.