Delicious and light...a great way to take advantage of fresh summer produce! I thought there was a little too much onion, a 1/2 -3/4 cup would be perfect. I'll also add a little more lime juice next time. A wonderful light supper or hearty side dish.
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)
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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
- 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
- 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.
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Penne with Corn, Roasted Poblanos, Avocado, and Tomato Recipe at a Glance
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