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SERVES 6
6 cups water
1 cup orecchiette pasta
1/4 cup low sodium vegetable broth
1 medium onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 medium red bell pepper, chopped
2 teaspoons red pepper powder
1 teaspoon cumin
1 teaspoon dried oregano
2 medium tomatoes, chppped
1 cup fresh corn or frozen corn
1-3 teaspoon Braggs liquid aminos
1. Cook the pasta according to directions until ala dente.
2. While the pasta cooks heat the broth in a saucepan. Add the onion and garlic and saute until onion starts to soften
then add the ppers and saute until they begin to soften. This will take about 6 minutes for both steps.
3. Stir in the powder, Braggs, cumin, oregano, tomatoes and corn and cook for about 5 minutes. Stir several times.
4. Add the pasta and continue to simmer until all ingredients are heated through. Serve immed.
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