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Pasta

Penne with Poblano Chiles, Corn, and Cilantro Cream

This spicy pasta dish makes a quick-and-easy weeknight dinner.

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Servings
4

Ingredients

  • 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

Preparation

  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.

Nutrition Information

  • 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