Sweet Potato and Corn Chili Pasta

• 6 oz. rotelle or wagon wheel pasta (2 1/4 cups)
• 1 Tbs. olive oil
• 2 cloves garlic, peeled and sliced
• 1 medium onion, cut into 1/2-inch pieces (1 cup)
• 1 large green bell pepper, cut into 1/2-inch pieces
• 2 14.5-oz. cans zesty chili-style diced tomatoes, such as Del Monte
• 1 sweet potato, peeled and cut into 1/2-inch pieces (2 cups)
• 1 Tbs. finely chopped chipotle chile in adobo sauce
• 1 cup frozen corn kernels, thawed
• 3 Tbs. chopped cilantro

1. Prepare pasta according to package directions.
2. Drain, and reserve 1/2 cup pasta-cooking water.
3. Meanwhile, heat oil in large nonstick skillet over medium-high heat.
4. Add garlic, onion, and bell pepper; cook 3 minutes, or until bell pepper begins to soften, stirring occasionally.
5. Add tomatoes, sweet potato, and chipotle chile.
6. Season with salt and pepper, if desired, and bring to a boil.
7. Reduce heat to medium-low, and simmer, covered, 10 minutes.
8. Stir in cooked pasta, reserved pasta-cooking water, and corn.
9. Cook, covered, 3 to 5 minutes more, or until pasta is tender and mixture is heated through.
10. Sprinkle with cilantro.

rotelle, olive oil, garlic, onion, green bell pepper, zesty chilistyle, sweet potato, chipotle chile, corn kernels, cilantro

Taken from www.vegetariantimes.com/recipe/sweet-potato-and-corn-chili-pasta/ (may not work)