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Pasta Monterey with Tomatoes & Garlic
12 ounces veggie colored Fusilli or Radiatore pasta (corkscrew)
1 tablespoon vegetable oil
1 medium red onion, chopped (1 ½ cups)
4 cloves garlic, finely chopped
½ small green bell pepper, chopped (about ½ cup)
2 jalapeno peppers, seeded & finely chopped
8 ounce can tomato sauce
4 tablespoons Olde Westport Championship Chili Spice Mix
6 roma (plum) tomatoes, cut into ¼ inch dice (3 cups)
2 tablespoons fresh lime juice
1 teaspoon salt or to taste
½ cup loosely packed fresh chopped cilantro
4 ounces (1 cup) shredded Monterey Jack cheese
Prepare pasta to package directions, drain. Heat oil in a 3-quart saucepan. Add onion, garlic, bell pepper, and jalapeno peppers, cook until crisp-tender. Add tomato sauce, Olde Westport Championship Chili Spice Mix and tomatoes, stir. Bring to a gentle boil, stirring occasionally. Add lime juice and salt to taste, cook 2 minutes. Add cilantro, cook 2 minutes. Arrange hot pasta on individual plates, spoon sauce over top, sprinkle with cheese. Enjoy!