• 1/2 lb. wagon wheel or other pasta
• 1/2 lb. chorizo sausage, fully cooked and thinly sliced
• 1 large green bell pepper, diced
• 1 large onion, diced
• 1 small zucchini, diced
• 3-2/3 cups canned stewed tomatoes
• 1 lb. frozen corn
• 1/4 lb. canned diced mild green chilies
• 1/2 cup cilantro, chopped
• 1/2 cup fat-free cheddar cheese, or Monterey Jack cheese, coarsely shredded

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and keep warm. Sauté sausage, green pepper and onion in a heavy nonstick skillet over medium high heat about 5 minutes, stirring frequently until vegetables are tender. Discard any fat in skillet. Stir in next 4 ingredients. Bring to a boil. Reduce heat to low and simmer 10 minutes. Stir in pasta and cilantro. Serve sprinkled with cheese.

Per serving: calories 832, fat 24.3g, 26% calories from fat, cholesterol 51mg, protein 39.3g, carbohydrates 119.1g, fiber 9.6g, sugar 16.4g, sodium 1485mg, diet points 17.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.9, Fruit: 0.0, Bread: 6.7, Lean meat: 1.9, Fat: 3.3, Sugar: 0.0, Very lean meat protein: 0.5

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The recommended wines are: Beaujolais, Zinfandel, or Merlot.