Friday Recipe: Penne with Corn and Cherry Tomatoes

Penne with Corn and Cherry Tomatoes

12 oz. penne pasta
1 dried chioptle chile, soaked in hot water 10 minutes (I omitted the chile)
2 TBS olive oil, divided
2 cloves garlic, minced
4 oz. goat cheese or feta, plus more for sprinkling on top
1/3 cup chopped cilantro
2 cups halved cherry tomatoes
2 cups fresh or frozen corn kernels

1. Cook pasta according to directions.

2. De-seed the chile and chop finely. Heat 1 TBS oil in skilled and saute chile and garlic for 1 minute. Stir in cheese and 1/3 cup water, and cook 2-3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining olive oil.

3. Drain pasta and return to pot. Add tomatoes, corn and cheese sauce. Toss in extra cheese, if desired.


Vegetarian Times


About Terra Milo

Terra Milo is Your Computer Girl. She believes that technology runs on energy, so when you're creating websites and emails, you are literally sending energy to your potential clients. Make sure that energy is confident, positive, and enlightening! Terra teaches coaches and entrepreneurs all the computer skills they need to launch their business and spread their mission in the world. From websites to newsletters to social media, she will empower you with skills and confidence so you can infuse your messages with inspiration and love.

4 thoughts on “Friday Recipe: Penne with Corn and Cherry Tomatoes

  1. I don’t think you’ll have a lot of leftovers after feeding 3. You could use the whole bag of pasta and a little more cheese, if you want leftovers.

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