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Recipe icon   Weight Watchers® recipe
Bean dip

Pan-Roasted Corn and Poblano Chili Pasta Salad

Prep time: 25 minutes
Cook time: 12 minutes
Other time: 0 minutes
Serves: 8

Pan-roasting in a dry skillet is a fantastic way to up the flavor of vegetables without adding any fat. Download recipe.
  • 8 oz uncooked whole wheat pasta, fusilli shape
  • 1 1⁄2 cups poblano chile, fresh, diced
  • 1 1⁄2 cups uncooked yellow corn, fresh, kernels
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 3 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 1⁄2 tsp table salt, or to taste
  • 1/4 tsp black pepper, freshly ground, or to taste
  • 2 cups fresh tomatoes, diced
  • 1 cup cilantro, fresh, coarsely chopped
  • 1⁄2 cup sliced uncooked red onions, chopped
  1. Bring a large pot of lightly salted water to a boil; add pasta and cook until al dente, about 10 minutes. Drain pasta; rinse under cold running water and drain again.
  2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add poblano chilies and cook over high heat until lightly charred, but still bright green and crisp-tender, about 3 minutes. (Don't stir too often or chilies will overcook before charring.) Remove to a small bowl.
  3. Add corn to skillet and cook over high heat until charred in a few places and crisp-tender, about 2 to 3 minutes. Add garlic and cumin and cook until fragrant, about 1 minute.
  4. In a large serving bowl, whisk together lime juice, oil, water, salt and pepper until blended. Add pasta, chilies, corn mixture, tomatoes, cilantro and onion; toss to mix and coat.
Yields about 1 cup per serving.

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