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Smoky Chipotle Penne with Corn and Cherry Tomatoes

Canned chipotles in adobo sauce, found in the Latin section of most grocery stores, add a smoky, spicy element to recipes like this pasta dish. Leftover chiles will keep in the fridge for a week or can be frozen for later use.

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Most people associate goat cheese with French cuisine, but it plays a big role in Mexican cooking, too. Chipotle chiles are smoked jalapeños that can be found dried or canned in adobo sauce.

Servings
4

Ingredients

  • 12 oz. penne pasta
  • 1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
  • 2 Tbs. olive oil, divided
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
  • 1/3 cup chopped cilantro
  • 2 cups halved cherry tomatoes
  • 2 cups fresh or frozen corn kernels

Preparation

1. Cook pasta according to package directions.

2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil. 

3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Nutrition Information

  • Calories 527
  • Carbohydrate Content 79 g
  • Cholesterol Content 13 mg
  • Fat Content 15 g
  • Fiber Content 4 g
  • Protein Content 19 g
  • Saturated Fat Content 5 g
  • Sodium Content 411 mg
  • Sugar Content 8 g