Corn and Tomato Smoky Penne Pasta

1. 1

   Cook pasta according to package directions.

2. 2

   Steam or boil the corn for about 5 minutes and set aside.

3. 3

   Meanwhile, remove seeds from chipotle chile and finely chop.

4. 4

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

5. 5

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

6. 6

   Stir in goat cheese and 13 cup water, and cook 3 minutes, or until smooth sauce forms, stirring constantly.

7. 7

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

8. 8

   Drain pasta, and return to pot.

9. 9

   Add tomatoes, corn and cheese sauce.

10. 10

    Gently mix together until the sauce evenly coats all the ingredients.

11. 11

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

12. 12

    Top with extra goat cheese crumbles and cilantro if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.