Penne with Corn, Roasted Poblanos, Avocado, and Tomato

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 29%
  • Fat: 7.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1g
  • Protein: 7.8g
  • Carbohydrate: 37.2g
  • Fiber: 4.7g
  • Cholesterol: 3mg
  • Iron: 1.9mg
  • Sodium: 325mg
  • Calcium: 52mg

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

  1. Preheat broiler.
  2. 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.
  3. 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.
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