"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Tex-Mex Pasta Recipe

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This recipe for Tex-Mex Pasta, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LOIS MEYERS
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 Ounces Uncooked Penne, (Tube-Shaped Pasta)
1 Pound Bulk Italian Turkey Sausage
1 Medium Onion, Chopped
1 Medium Red Bell Pepper, Chopped
1 Small Zucchini, Chopped
2 Cups Frozen Corn Kernels
1 Cup Thick 'n Chunky Salsa
2 Cups Diced Tomatoes, Undrained
3/4 Teaspoon Dried Oregano Leaves
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Fresh Cilantro, Chopped

Directions:
Directions:
Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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