Southwestern Veggie Pasta

(Tara M.)

1 Tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, diced
3 cloves garlic, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice or fresh tomatoes
1 (15 ounce) can garbanzo beans
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked whole wheat elbow macaroni

Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, garbanzo beans and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.

Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Combine pasta and sauce.