Can’t find poblano chiles? Use green bell peppers instead, and spice up the sauce with minced jalapeño chiles or 1/4 cup prepared green salsa.
- 1 cup (packed) fresh cilantro leaves
- 1 1/2cups thawed frozen corn, divided
- 1/3 cup whipping cream
- 1 clove garlic, peeled
- 1 1/2 tsp. ground cumin, divided
- 8 oz. penne
- 1 Tbs. olive oil
- 2 poblano chiles, halved, seeded, and cut crosswise into 1/2-inch strips
- 1 medium onion, sliced (1 1/2 cups)
- 1/4 cup crumbled queso fresco
1 | Purée cilantro, 1/2 cup corn, cream, garlic, and 1/2 tsp. cumin in mini food processor. Set aside.
2 | Cook penne in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
3 | Heat oil in large skillet over high heat. Add chiles and onion, and cook 10 minutes, or until onion browns. Stir in remaining 1 cup corn and remaining 1 tsp. cumin.
4 | Add penne and cilantro cream to poblano-onion mixture in skillet, and toss to coat. Add enough reserved cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper, if desired, and sprinkle with queso fresco.
- Calories: 402
- Carbohydrate Content: 59 g
- Cholesterol Content: 32 mg
- Fat Content: 14 g
- Fiber Content: 4 g
- Protein Content: 11 g
- Saturated Fat Content: 6 g
- Sodium Content: 161 mg
- Sugar Content: 6 g