Dinner . . . yum!

I haven't been doing too much cooking lately but last night we finally got to the co-op so we could restock our pantry, freezer, refrigerator (all the above were very empty). So after going out for a little jog and doing some core exercises I made a dinner more complicated than dialing the phone or cooking RPs pasta and throwing on sauce from a jar.

Luckily I still remember how to cook! And now I have yummy leftovers for lunch which is the best. Anyway, this is Smoked Penne with corn and tomato from September's Vegetarian Times. It's not vegan though as it has goat cheese.


Cook 12 oz penne pasta. Finely chop one chipotle chili and saute with 2 garlic cloves in 1 tablespoon olive oil for about 1 minute. Stir in 4 oz goat cheese and 1/3 cup water. Cook 2-3 minutes or until a smooth sauce forms, stir constantly. Simmer 2 minutes more and then remove from heat. Add 1/3 cup chopped fresh cilantro and 1 tablespoon olive oil.

Add sauce to penne along with 2 cups corn and 2 cups halved cherry tomatoes.