Serves: 4
           Work Time: 30 minutes  Total Time: 30 minutes

          1/2 16-ounce package wagon wheel or rotelle  macaroni
          1/2 pound fully-cooked chorizo sausage, thinly sliced
          1 large green pepper, diced
          1 large onion, diced
          1 small zucchini (about 6 ounces), diced
          2 14 1/2- to 16-ounce cans low-sodium stewed tomatoes
          1 16-ounce can no-salt-added whole-kernel  corn, drained
          1 4-ounce can diced mild or medium green chilies
           coarsely shredded Monterey Jack cheese for
          garnish

          1. Prepare macaroni as label directs but do not add
           salt to water; drain and keep warm.

           2. 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.

          3. Stir in zucchini, stewed tomatoes, corn, and chilies
          with their liquid; heat to  boiling. Reduce heat to low;
          cook 10 minutes to blend flavors.

          4. Stir macaroni into mixture in skillet; sprinkle with
          shredded cheese.