Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 7

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.

David Bonom
Recipe by Cooking Light June 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

234 calories; calories from fat 29%; fat 7.5g; saturated fat 1.6g; mono fat 4.1g; poly fat 1g; protein 7.8g; carbohydrates 37.2g; fiber 4.7g; cholesterol 3mg; iron 1.9mg; sodium 325mg; calcium 52mg.
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