Penne with Corn, Roasted Poblanos, Avocado, and Tomato
You can never have too many side dish recipes, so give Penne with Corn, Roasted Poblanos, Avocado, and Tomato a try. One portion of this dish contains roughly 7g of protein, 9g of fat, and a total of 206 calories. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet. If you have queso fresco, pepper, garlic clove, and a few other ingredients on hand, you can make it.
Instructions
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 occasionally.
Place peppers in a zip-top plastic bag; seal.
Let stand 10 minutes. Peel and coarsely chop.
Cut kernels from ears of corn.
Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir.
Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.