Penne with Corn, Roasted Poblanos, Avocado, and Tomato

Penne with Corn, Roasted Poblanos, Avocado, and Tomato Recipe
Serve this hearty side dish with grilled fish. Or you can add a little chopped roasted chicken breast to the pasta toss to make it an entrée.

Yield:

8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 234
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 1.6 g
Monofat 4.1 g
Polyfat 1 g
Protein 7.8 g
Carbohydrate 37.2 g
Fiber 4.7 g
Cholesterol 3 mg
Iron 1.9 mg
Sodium 325 mg
Calcium 52 mg

Ingredients

2 poblano peppers
2 red bell peppers
2 ears shucked corn
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 garlic clove, minced
4 cups hot cooked penne (about 8 ounces uncooked pasta)
2 cups halved grape tomatoes
1 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 chopped peeled avocado
3/4 cup (3 ounces) queso fresco

Preparation

Preheat broiler.

Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.

Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

Note:

David Bonom,

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note