Ingredients
Scale
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup corn kernels
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped bell peppers, corn, and garlic; sauté until vegetables are tender.
- Pour in heavy cream, add chili powder, cumin, salt, and pepper; bring to a simmer.
- Stir in Parmesan cheese until melted and sauce is creamy.
- Add cooked pasta to the sauce; toss until well coated.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Adjust spice levels by adding more chili powder or hot sauce.
- Best served immediately for a creamy, flavorful experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 510 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 70mg