Pasta Poblano

Cinco de Mayo - World Cuisine

This recipe relies upon a Mexican way to cook pasta. For a heartier variation stir in a little cooked and diced chicken. Poblano peppers are a dark green chile with a flavor that can range from mild to slightly spicy. They are usually around 4 to 5 inches long and are sometimes known as Ancho or Mulato chiles.

Brief

Servings: 6

Yield: 4 to 6 servings

Pasta Poblano

Ingredients

1 pound uncooked linguine

1 fresh poblano chile pepper

seeded and minced

1 clove garlic

minced

1 onion

chopped

1 ½ cups heavy whipping cream

2 tablespoons butter

salt to taste

ground black pepper to taste

4 ounces shredded mozzarella cheese

Campbell's Cheesy Chicken and Rice Casserole

World Cuisine

Directions

Step 1

Cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Add the poblano pepper to the boiling water when you add the pasta. Drain water from pasta and remove poblano pepper.

Step 2

Using a blender puree together the poblano pepper garlic onion and cream.

Step 3

In a large saucepan over medium heat melt the butter. Add the blended sauce and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.

Nutritional Information

Pasta Poblano

Servings Per Recipe:6

Calories: 568.5

% Daily Value *

Protein: 16.3g 33%

Carbohydrates: 59.5g 19%

Dietary Fiber: 3.2g 13%

Sugars: 3.7g

Fat: 30.7g 47%

Saturated Fat: 18.4g 92%

Cholesterol: 103.8mg 35%

Vitamin A Iu: 1110.3IU 22%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.2mg 11%

Vitamin C: 8.2mg 14%

Folate: 160.1mcg 40%

Calcium: 209.5mg 21%

Iron: 2.3mg 13%

Magnesium: 47.4mg 17%

Potassium: 251.6mg 7%

Sodium: 172.6mg 7%

Calories From Fat: 276

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.