This pasta salad will have you coming back for seconds, thirds, or fourths. If you can. It is very filling on a chilly Fall day.
Ingredients:
1 Yellow Onion Diced
1 Green Pepper Diced
2-15oz Cans Diced Tomatoes undrained
2-8oz cans of tomato paste
2 teaspoons cumin
1 Tablespoon chili powder
1 teaspoon chipotle powder
1-15 oz box of whole-grain rotini
1-zucchini sliced and halved
12 oz frozen corn
Himalayan salt to taste
Garnish:
1 Avocado
Prepare:
1. Saute onions and peppers until onions are translucent. Add a water to the pan to prevent vegetables from sticking. Also keep the heat as low as possible to prevent sticking.
2. Add diced tomatoes, tomato paste, cumin, chili powder, chipotle powder to onion and pepper mixture. Simmer until the sauce has thickened.
3. Prepare pasta according to the box. Adding the corn and zucchini the last few minutes of cooking. Drain.
4. Pour the tomato sauce over the pasta mixture and toss to evenly distribute throughout pasta. Top with avocado. Serve warm.
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