VEGGIE CHILI MAC

I TRIED THIS THE OTHER NIGHT AND IT WAS FANTASTIC! TONS OF FIBER!!!! WOW!!!!


3/4 POUND WHOLE GRAIN RIGATONI
1 TEASPOON OLIVE OIL
3 GARLIC CLOVES, CHOPPED
1 SMALL YELLOW ONION, CHOPPED
1 POUND VEGGIE CRUMBLE
1 3/4 TEASPOON GROUND CUMIN
1 CUP CORN KERNELS
1 SMALL ZUCCHINI, SLICED HALF MOONS
1 CAN 28OZ DICED TOMATOES
1/4 CUP CHEDDAR CHEESE, GRATED




IN A LARGE POT OF BOILING SALT WATER, COOK PASTA ACCORDING TO PACKAGE INSTRUCTIONS.  DRAIN AND RETURN TO POT.  MEANWHILE, IN A LARGE SKILLET HEAT OIL OVER MEDIUM.  ADD GARLIC AND ONION AND COOK UNTIL ONION IS TRANSLUCENT, 3 MINUTES.


INCREASE HEAT TO MEDIUM-HIGH, ADD VEGGIE CRUMBLE, AND HEAT THROUGH ABOUT 5 MINUTES.  ADD CUMIN AND COOK UNTIL FRAGRANT, 1 MINUTE.  SEASON WITH SALT AND PEPPER.  ADD CORN AND ZUCCHINI AND COOK UNTIL ZUCCHINI IS CRISP & TENDER, ABOUT 2 MINUTES.  ADD TOMATOES AND JUICE, BRING TO A SIMMER, AND COOK UNTIL MIXTURE IS HEATED THROUGH, ABOUT 3 MINUTES.  SEASON TO TASTE WITH SALT & PEPPER.  DIVIDE PASTA AMONG FOUR BOWLS, TOP WITH VEGGIE MEAT SAUCE, AND SPRINKLE WITH CHEESE.


MAKES 4 SERVINGS.