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Skillet Pasta Pie

Fun and creative Mexican style pasta creation


1/4 cup water
Olive Oil
3 Small Chili Peppers
1 Yellow Onion, Sliced
5 cloves Garlic, crushed
3 Tiny Green Bell Peppers, diced
1 can (14 oz) Crushed Tomatoes
2 teaspoons Cumin
2 cups (10 oz) Corn
1/2 package
2/3 cup Mixed Cheese, grated
1/2 cup fresh green herb, chopped for garnish


Boil water for pasta.
Distribute Olive Oil evenly and completely onto 10 inch non-stick frying pan
Add Onion, Garlic, Green Bell Pepper.
Saute for a few minutes.
Chop Mini-Chili Peppers.
Add to frying pan with Tomato, Cumin, Corn.
Simmer gently 5 minutes.
Meanwhile... Cook Fettucine.
Drain pasta and add to skillet. It should be getting quite full by now.
Cook 10 minutes more, mixing and blending noodles with sauce.
Remove from heat and sprinkle cheese on top.
Cover to let cheese melt (about 3 minutes).
Sprinkle green herb on top.
Cut into wedges and serve. This works best after the pasta has cooled a bit.

The meal fits perfectly into a 10 inch skillet. Anything smaller definitely won't work and anything larger won't cut into wedges as well. 10 inches is the diameter at the top of the skillet, we think...


Can Serve 4 or 2 very hungry people.


Vegetarian Dinner In Minutes, p. 76