Penne with Corn, Roasted Poblanos, Avocado, and Tomato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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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