Simple Italian recipes - Pasta Mexicana

Recipe Categories : | Italian | Pasta | MAIN INDEX |

Ingredients :

• 8 oz tubular pasta
• 2 tbsp extra-virgin olive oil
• 1 tspn chili powder
• 4 scallions, thinly sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tspn minced jalapeño pepper
• 1 tbsp dried oregano
• 1 cup frozen corn kernels, thawed
• 4 oz can chopped mild green chilies
• 1 tbsp fresh lime juice
• 2 tbsp yellow cornmeal
• 2 cups milk
• salt and pepper
• 4 oz Monterey jack or pepper jack cheese, shredded

Preparation and Cooking Instructions :

1. Preheat oven to 350°F. Spray a shallow 2½ quart baking dish with cooking spray. Heat a large pot of water to boiling and cook the pasta until tender. Drain well.
2. In a large nonstick skillet, heat the olive oil over medium heat. Add the chili powder and cook, stirring constantly, for 30 seconds. Add the scallions, bell peppers, jalapeño, and oregano and cook, stirring occasionally, until the bell peppers are crisp-tender, about 5 minutes. Stir in the corn, chilies with their liquid, and lime juice. Remove from heat.
3. Place the cornmeal in a large saucepan over medium heat, and gradually whisk in the milk until well combined. Bring to a boil and whisk in the salt and pepper. Cook, whisking frequently, until the mixture is slightly thickened, about 4 minutes. Stir in ¾ cup of the Monterey Jack cheese just until melted, about 1 minute longer. Stir in the vegetable mixture and the pasta.
4. Spoon the mixture into the prepared baking dish, sprinkle with the remaining ¼ cup cheese, and bake for 20 minutes.