Title: Quick chili pasta
 Categories: Pasta, Low-fat
      Yield: 4 Servings
 
      8 oz Medium Shells
           -OR Elbow Macaroni
           -OR other medium pasta
           -shape, uncooked
      1 sm Onion
           - peeled & finely diced
     12 oz Canned corn; drained
      1    Jalapeno
           - cored and thinly sliced
      1 tb Chili powder
      1 ts Cumin
      2    Garlic cloves
           - finely chopped
     16 oz Canned red kidney beans
           - rinsed and drained
      1    12-oz jar salsa
    1/2 c  Shredded Cheddar cheese
           -(low-sodium)
 
  Prepare pasta according to package directions. While pasta is cooking,
  combine remaining ingredients in large pot and heat until onion is
  cooked.
  
  When pasta is done, drain well. Transfer to a serving bowl. Add
  contents of pot and toss gently until well combined. Sprinkle Cheddar
  on top and serve immediately.
  
  *May be frozen. To reheat, thaw completely and heat in large saucepan
  over medium-high heat until warmed through.
  
  Each serving provides: 305 Calories; 13.7 g Protein; 53.7 g
  Carbohydrates; 5.3 g Fat; 11.3 mg Cholesterol; 314 mg Sodium.
  Calories from Fat: 15%