Dolce Mangia
Sweet Eats
Penne with Roasted Vegetables

2 poblano peppers
2 red bell peppers 
3 ears shucked corn
2 T fresh lime juice
1 T extra virgin olive oil
1 t salt
1/2 t freshly ground black pepper
1/2 t ground cumin
1 garlic clove, minced
4 c hot cooked penne (about 8 ounces uncooked pasta) 
1 c halved grape tomatoes
1 c finely chopped onion
1/4 c chopped fresh cilantro 
2 chopped peeled avocados
3/4 c (3 oz) queso fresco

Preheat broiler.

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.

Time: 40 minutes   Serves: 8

I placed this recipe in the Mexican recipe section because it is spicy due to the poblano peppers. But it is just the right amount of spicy, not hot spicy. If you can't find queso fresco in your area, substitute a mild goat cheese. This is a very refreshing dish and one of my stepdaughter's favorites.

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