Instructions: Cooks at Home. I had Chili Pepper Pasta, which local groceries have just started carrying (along with several other flavors of dried pasta), and no idea what I was going to do with it until this caught my eye:

Chop veggies while boiling water for pasta. Put pasta in to cook, and saute onion and garlic about 5 minutes, till softening. Add carrot and saute 2 minutes more. (I also added a chopped zucchini at this point cause it needed to be used up, and it was just fine.) Add (chile/cayenne) corn, cumin, coriander, (cilantro) and cook covered for 3-4 minutes, stirring often. Add salt and pepper to taste and remove from heat. At this point the original recipe calls for stirring the cheese into the veggies, letting it partially melt, and putting it on tortillas for quesadillas. I put my veggies on top of the pasta, and sprinkled some cheese on top. This took a total of 20-30 minutes to make, and turned out to be a great combo! Serves 3 (12 oz pasta) to 4 (16 oz) adults.

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