Spicy Southwestern Pasta

This is a tasty and colorful meatless meal. It has several ingredients, but is easy to put together on the stovetop. It's quite low in fat if you use the reduced-fat forms of the dairy products. This is adapted from Cook It Light by Jeanne Jones.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 teaspoons cumin
• 1 (28 ounce) can crushed tomatoes
• 1  onion, finely chopped
• 3  garlic cloves, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon red pepper flakes (or to taste, I use more than that)
• 2  teaspoons chili powder (again, you may want more)
• 2  teaspoons oregano
• 1 (4 ounce) can diced green chilies
• 1 (7 ounce) can  roasted red peppers, drained and diced
• 1 (16 ounce) can black beans, drained
• 1 1⁄2 cups frozen corn kernels
• 1⁄2 cup light sour cream
• 1  lb pasta, cooked al dente (rotelle, wagon wheels or penne work well)
• 1 1⁄2 cups  shredded cheddar cheese (reduced fat version if you like)

Directions

1. Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
2. Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
3. Mix well and bring to a simmer.
4. Reduce heat to low and cook, covered for about 15 minutes.
5. Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
6. Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
7. To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
8. Top with 3 tablespoons of the grated cheese.
9. I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.