Diet - Penne w/ Corn, Roasted Poblano Peppers, Avocado & Tomato

This is a hearty summer dish that would be great served grilled fish. Or, you can add a little chopped roasted chicken breast to the pasta toss to make it an entrée.

Ingredients

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

Preparation

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.

Serves: 8, Fat: 7.5g, Calories: 234

Labels: fitness 4 home superstore, healthy diet, healthy eating, healthy food, low calorie, low fat, low-fat