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Southwestern Penne With Broccoli And Corn

Make Southwestern Penne With Broccoli And Corn at home with Penne Pasta, Vegetable Bouillon Cube, Broccoli Florets Or One Stem, Extra Virgin Olive Oil, and Sweet Onion. Serves 3. Scale it up or down for the number of people at the table.

Ingredients

• 3 oz
• 1
• 8 oz
• 2 tsp
• 1/2 cup
• 2
• 5 oz
• 8 oz
• 1
• 2 tbsp
• 2 oz

Method (preview)

1. 1

   Cook penne in plenty of water, seasoned with a salt vegetarian bouillon cube.

2. 2

   After 4 to 5 minutes, add the broccoli and finish cooking the two together (about 4 to 5 minutes).

3. 3

   Drain, reserving 1/2-cup of the broth in a measuring cup.

4. 4

   Towel-dry the pasta pan and heat the pan to moderate temperature, add the oil (do not burn).

5. 5

   Add the onion and saute for about 2 minutes.

6. 6

   Add the garlic and corn and saute for 1 minutes.

7. 7

   Add the chili powder (a southwestern-style seasoning blend), the beans and enough liquid to form a sauce.

8. 8

   Add the juice of 1 lime and cilantro.

9. 9

   Stir until aromatic.

10. 10

    Add the pasta and broccoli.

11. 11

    Stir to coat; add more broth if needed.

12. 12

    Serve at once with sliced mozzarella.

13. 13

    Valley spicy black beans.

14. 14

    The southwestern chile powder or sauce varies with what's on hand.

15. 15

    Try a chipotle barbecue or Bobby Flay's marinade.

16. 16

    Chili powder from a mix also tastes good.