Corn and Tomato Smoky Penne Pasta (#1774)

Serves
Ready
4
25
Minutes
Prep
Cook
10
Minutes
15
Minutes
Categories
Pastas Main Side Vegetarian
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Ingredients

  • 12 oz Penne Pasta
  • 1 Chipotle Chili Peppers dried, soaked in hot water 10 minutes,from a can of chipotle peppers in adobo sauce
  • 2 tablespoons Olive Oil divided
  • 2 tsp Garlic minced, about 2 cloves, oor more or less as needed
  • 4 oz Goat (Chevre) Cheese plus more for crumbling and sprinkling, if needed
  • 1/3 cup Cilantro freshly chopped
  • 2 cups Cherry Tomatoes halved
  • 2 cups Corn fresh or frozen

Directions

  1. Cook pasta according to package directions. Steam or boil the corn for about 5 minutes and set aside.
  2. Meanwhile, remove seeds from chipotle chile and finely chop.
  3. Heat 1 tablespoon of oil in skillet over medium-low heat.
  4. Add chile and garlic, and sauté 1 minute, until fragrant.
  5. Stir in goat cheese and 1/3 cup water, and cook 3 minutes, or until smooth sauce forms, stirring constantly.
  6. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 tablespoon of olive oil.
  7. Drain pasta, and return to pot.
  8. Add tomatoes, corn and cheese sauce. Gently mix together until the sauce evenly coats all the ingredients.
  9. Season with salt and pepper to taste, and transfer to warm serving bowl.
  10. Top with extra goat cheese crumbles and cilantro if desired.
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