Penne with corn, roasted poblanos, avocado and tomato

Ingredients for 4 people

2 poblano peppers
2 red bell peppers
1 (8-10 oz) bag frozen corn
2 tablespoons fresh lime juice
1 tablespoon extra virgin 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 (or roughly cut larger tomato)
1 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 chopped peeled avocado
3/4 cup (3 ounces) queso fresco or feta cheese

Medium

Directions

1. Preheat broiler.

2. Cut poblano and bell peppers in half lengthwise; discard seeds and membranes.

3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.

4. Add corn to separate baking sheet.

5. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally.

6. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.

7. Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir.

8. Add peppers, corn, pasta, and remaining ingredients except cheese; toss.

9. Top with cheese.

main courses, pasta, vegetarian June 30, 2012 04:07

Author myrecipes.com/recipe/penne...