• Cook pasta according to package directions except omit salt; drain. Cover and keep warm.

  • Meanwhile, for sauce, in a medium saucepan combine undrained tomatoes, sweet pepper, tomato paste, chili powder, salt, garlic powder, and cumin. Bring to boiling; reduce heat. Cover and simmer over medium heat for 3 minutes. Stir in kidney beans. Stir together water and cornstarch; add to tomato mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over warm pasta. Makes 3 servings.

Nutrition Facts

279 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 382 mg sodium. 58 g carbohydrates; 8 g fiber; 12 g protein; 227 RE vitamin a; 34 mg vitamin c; 50 mg calcium; 4 mg iron;