Southwestern-Style Pasta Skillet - cooking recipe

Ingredients

8 ounces rotelle pasta
1/2 lb chorizo sausage, thinly sliced (fully-cooked)
1 large green pepper, diced
1 large onion, diced
1 small zucchini, diced (about 6 ounces)
2 (16 ounce) cans low-sodium stewed tomatoes
1 (16 ounce) can no-salt-added corn (drained)
1 (4 ounce) can mild green chilies (diced)
coarsely shredded monterey jack cheese (to garnish)

Preparation

Prepare macaroni as label directs but do not add salt to water; drain and keep warm.
Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet.
Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.
Stir macaroni into mixture in skillet; sprinkle with shredded cheese.