Pasta and Beans

2 cups onions, diced
1 cup mushrooms, chopped
2 to 3 cloves garlic, minced
1 1/2 cups water
1 teaspoon onion powder
1 teaspoon oregano
24 oz. pasta sauce
1 15 oz. can diced tomatoes, undrained
1 15 oz. can white beans, drained
1/2 cup fresh or frozen corn
16 oz. Rigatoni or other pasta

In a large skillet, saute' onion and mushrooms in 2 Tablespoons of water for 10 minutes, adding more water, a tablespoon at a time, when necessary to keep food from sticking to the pan. Add garlic and cook one more minute. Pour in remaining water, seasonings, pasta sauce, tomatoes, beans and simmer 20 minutes.

In a large pot, boil pasta according to directions on package. Add corn to the boiling water during the last 5 minutes of cooking. Drain pasta/corn and stir together with the tomato/bean mixture.

Fresh Salsa

Ingredients

3 Roma tomatoes, chopped

1/3 cup chopped onion

1 4-ounce can chopped green chilies or 2 Tablespoons chopped jalapeno

1/4 cup finely chopped fresh cilantro or parsley

1 Tablespoon fresh lime juice (or lemon juice or red wine vinegar)

1/4 teaspoon salt (optional)

dash or two of Tabasco sauce (optional)

Instructions

Stir all ingredients together and chill in refrigerator.

Makes 2 cups