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Corn and Tomato Smoky Penne Pasta

Corn and Tomato Smoky Penne Pasta Corn and Tomato Smoky Penne Pasta

Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.













Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


12 ounces pasta, penne
1 each chipotle chili peppers
dried, soaked in hot water 10 minutes,from a can of chipotle peppers in adobo sauce
2 tablespoons olive oil
2 teaspoons garlic
minced, about 2 cloves, oor more or less as needed
4 ounces goat (chevre) cheese
plus more for crumbling and sprinkling, if needed
cup cilantro
freshly chopped
2 cups cherry tomatoes
2 cups corn
fresh or frozen


Cook pasta according to package directions. Steam or boil the corn for about 5 minutes and set aside.

Meanwhile, remove seeds from chipotle chile and finely chop.

Heat 1 tablespoon of oil in skillet over medium-low heat.

Add chile and garlic, and sauté 1 minute, until fragrant.

Stir in goat cheese and ⅓ cup water, and cook 3 minutes, or until smooth sauce forms, stirring constantly.

Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 tablespoon of olive oil.

Drain pasta, and return to pot.

Add tomatoes, corn and cheese sauce. Gently mix together until the sauce evenly coats all the ingredients.

Season with salt and pepper to taste, and transfer to warm serving bowl.

Top with extra goat cheese crumbles and cilantro if desired.


* not incl. in nutrient facts

Add review




Very nice and simple recipe Corn and Tomato Smoky Penne Pasta Recipe I tried it and it came out superb...thanx

about 6 years ago

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 33837% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 122mg 5%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 17%
Sugars g
Protein 26g
Vitamin A 24% Vitamin C 29%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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