Mexicali Cheesy Penne

with corn and poblano

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian icon
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    5 oz. Penne Pasta
  • 1 Poblano Pepper
  • 4 oz. Grape Tomatoes
  • 1 Ear of Corn
  • Info
    1 Tbsp. Taco Seasoning
  • Info
    4 fl. oz. Light Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Sour Cream
  • 1 oz. Tortilla Strips
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Make the Pasta

    Make the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Stem poblano peppers, seed, halve lengthwise, and slice into ½” wide strips. Halve grape tomatoes. Trim and thinly slice green onions on an angle. Shuck corn, rinse, and carefully remove kernels from cob.

  • Step 3 - Start the Sauce

    Start the Sauce

    Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, corn, poblano (to taste), green onions (reserving a pinch for garnish), ¼ tsp. salt, and a pinch of pepper to hot pan. Cook until brown and tender, 4-6 minutes. Stir in taco seasoning.

  • Step 4 - Finish the Sauce

    Finish the Sauce

    Add cream, pasta water, cheese, pasta, tomatoes, and sour cream. Stir constantly until cheese melts, 1-2 minutes. Remove from burner. Taste, and add a pinch of salt if desired.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with tortilla strips and remaining green onions. Bon appétit!