Pasta Light/1998

Creamy Mexican-Style Radiatore
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes 45 minutes 471 N/A 6.3g 814mg 67g 21g 35mg


INGREDIENTS:
8 ounces radiatore pasta 2 teaspoons olive oil 1 teaspoon mild chili powder
4 scallions, thinly sliced 1 red bell pepper, diced 1 green bell pepper, diced
1 teaspoon minced jalapeno pepper 3/4 teaspoon dried oregano 1 cup frozen corn kernels, thawed
4-ounce can chopped mild green chilies 1 tablespoon fresh lime juice 2 tablespoons yellow cornmeal
2 cups low-fat (1%) milk 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
4 ounces Montery Jack cheese, shredded (about 1 cup)



1 Preheat the oven to 350 F. Spray a shallow 2-1/2-quart baking dish with nonstick cooking spray. Heat a large pot of water to boiling, and cook the radiatore until just tender. Drain well.
2 Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chili powder and cook, stirring constantly, until fragrant, about 30 seconds. Add the scallions, bell peppers, jalapeno, 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 the 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 black pepper. Cook, whisking frequently, until the mixture is slightly thickened, about 4 minutes. Stir in 3/4 cup of the cheese just until melted, about 1 minute longer. Stir in the vegetable mixture and the radiatore until well combined.
4 Spoon the pasta mixture into the prepared baking dish, sprinkle the remaining 1/4 cup cheese on top, and bake for 20 minutes, or until the pasta is piping hot.

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