Penne with Corn, Roasted Poblanos, Avocado, and Tomato

Penne with Corn, Roasted Poblanos, Avocado, and Tomato
Photo by www.myrecipes.com

Ingredients

  • 2 red bell peppers
  • 2 red bell peppers
  • 2 poblano peppers
  • 2 poblano peppers
  • ¾ cup (3 ounces) queso fresco
  • ¾ cup (3 ounces) queso fresco
  • 1 chopped peeled avocado
  • + 23 more ingredients
    • 1 chopped peeled avocado
    • 2 ears shucked corn
    • 2 ears shucked corn
    • 4 cups hot cooked penne (about 8 ounces uncooked pasta)
    • 4 cups hot cooked penne (about 8 ounces uncooked pasta)
    • ¼ cup chopped fresh cilantro
    • ¼ cup chopped fresh cilantro
    • 1 cup finely chopped onion
    • 1 cup finely chopped onion
    • 2 cups halved grape tomatoes
    • 2 cups halved grape tomatoes
    • 1 garlic clove, minced
    • 1 garlic clove, minced
    • ½ teaspoon ground cumin
    • ½ teaspoon ground cumin
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon extravirgin olive oil
    • 1 tablespoon extravirgin olive oil
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh lime juice
    • 1 teaspoon salt
    • 1 teaspoon salt

Preheat broiler. 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 o...

View full recipe at My Recipes

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