Mexican Pasta

I have adapted this recipe from Original Fast Foods and my family really likes it. It makes great left overs so David can take it to work.

Ingredients:

1 lb. whole grain (or brown rice) pasta

1 zucchini, chopped

1 C. carrots, diced

1/2-1 red or green pepper, diced

1/2 onion, diced

1/2-1 jalapeno seeded and diced

2 cloves garlic, minced

2 t. chili powder

1-2 T. cumin powder

2 Roma tomatoes, chopped

1 can fire roasted tomatoes

2 C. sprouted beans. (see how to sprout beans HERE)

1 can chopped or whole olives, drained

1 small can enchilada sauce (or you can make your own)

1 small can tomato sauce (add another if you want it soupier)

diced fresh cilantro and raw cheese for garnish

Directions: Cook pasta in water, drain and set aside when done. In large pan, saute zucchini, carrots, green pepper, onion, jalapeno, garlic, chili and cumin powder until tender (about 5 minutes on low heat). Add fresh tomatoes and cook for a few minutes. Then add fire-roasted tomatoes, beans, olives, enchilada and tomato sauce and heat thoroughly. Stir in pasta and dump everything into a casserole dish. Top with cilantro and raw cheese. Cover tightly and bake at 350 for 30 minutes or until hot and bubbly!