Tex-Mex Corn Macaroni

1 lb Corn macaroni (found in

-natural food stores) 2 tb Vegetable oil

1 Onion; chopped

3 Garlic cloves; minced

1/2 c Chile peppers, green; peeled

-and chopped (frozen or -canned) 2 Green peppers; chopped

1 tb Chili powder

1 ts Oregano, dried

2 c Tomatoes, fresh; chopped

1 c Corn kernels, fresh or

-frozen Cook pasta in boiling water according to package directions. Saute onion and garlic in oil over medium-high heat in large skillet about 5 minutes, or until tender. Add both types of peppers and cook an additional 3 minutes, stirring. Add chili powder, oregano, tomatoes, and corn and cook another 5 minutes. stirring occasionally. Drain pasta and add to vegetables in large pan. Cook over low heat until warm. Total calories per serving: 310. Fat: 6 grams Source: Vegetarian Journal, Sept. - Oct 1993/MM by DEEANNE -----