recipe for my vegetarian main dish for our dinner swap this month. I'll be curious to find out if it was as good reheated from frozen as it was right off the stove. We loved it!
4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.