Southwestern-Style Pasta Skillet

• 8 ounces rotelle pasta
• 1/2 lb chorizo sausage, thinly sliced (fully-cooked)
• 1 large green pepper, diced
• 1 large onion, diced
• 1 small zucchini, diced (about 6 ounces)
• 2 (16 ounce) cans low-sodium stewed tomatoes
• 1 (16 ounce) can no-salt-added corn (drained)
• 1 (4 ounce) can mild green chilies (diced)
• coarsely shredded monterey jack cheese (to garnish)

1. Prepare macaroni as label directs but do not add salt to water; drain and keep warm.
2. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet.
3. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.
4. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.

rotelle pasta, chorizo sausage, green pepper, onion, zucchini, tomatoes, salt, green chilies, cheese

Taken from www.food.com/recipe/southwestern-style-pasta-skillet-237420 (may not work)