Tuesday, May 02, 2006

Smoky Whole Wheat Penne with Corn and Cherry Tomatoes

Smoky Whole Wheat Penne with Corn and Cherry Tomatoes (Adapted from Veg Times)

1 tablespoon butter
2 cups halved cherry tomatoes
2 cups corn kernels
12 ounces whole wheat dry penne
1 chipotle chile (from canned chipotle in adobo), finely chopped
2 tablespoons olive oil, divided
2 garlic cloves, minced
4 ounces goat cheese
1/3 cup water
1/3 cup chopped cilantro

In a large skillet, melt butter over medium-high. Add corn and saute until they begin to get a golden color. Stir in tomatoes and cook 1 minute. Scoop out onto a plate and set aside.

In a large pot of boiling salted water, cook pasta according to the package directions.

In a large skillet, heat 1 tablespoon oil over medium-low. Add chopped chile and garlic - saute until fragrant, about 1 minute. Stir in goat cheese and water, stirring constantly; cook until the sauce is smooth - about 2 minutes. Let the sauce simmer for 2 minutes, then remove from heat and mix in cilantro and remaining 1 tablespoon oil.

Drain pasta and place back in the pot. Stir in corn, tomatoes and goat cheese sauce. Add salt and pepper to your taste.

Makes about 4 hearty servings.

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