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Quinoa pasta with corn, bell peppers, and tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Bring a large pot of salted water to a boil for the penne; bring a small pot of water to a boil for the eggs. While the water heats:

Peel and chop the onion into ¼-inch pieces.
Finely chop enough garlic to measure 1 teaspoon.
Remove the stem, ribs, and seeds from the green bell pepper; cut the pepper into ¼-inch pieces.
Cut the cherry tomatoes in half.
Shuck the corn; lay the ear flat and cut the kernels from the cob.
Trim the root ends from the scallions; thinly slice the scallions.
Juice the lime.

Cook the eggs

Fill a bowl with ice water. Carefully lower the eggs into the small pot of boiling water; boil for 5 minutes for soft-boiled, 8 minutes for hard-boiled. Transfer the eggs to the ice water to cool. Peel carefully. While the eggs cook, start the penne.

Cook the penne

Add the penne to the large pot; boil until just tender, 8 to 10 minutes. Drain, reserving ¼ cup cooking water. While the penne cooks, start cooking the vegetables.

Cook the vegetables

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the bell peppers and tomatoes; cook until the tomatoes release some of their juices, 2 to 3 minutes. Stir in the corn, scallions, and as much Hot Cajun seasoning as you like. Cook until heated through, about 1 minute. Remove from the heat.

Finish the pasta and eggs

To the vegetable mixture, stir in the drained penne, 2 tablespoons pasta cooking water, and the lime juice; stir until well combined. Stir in the remaining pasta cooking water if dry. Season to taste with salt and pepper.
Cut the eggs in half lengthwise.

Serve

Transfer the penne and vegetables to individual plates. Top with the eggs and serve.

Chef's tip

To get dinner on the table even more quickly, start cooking the onion and garlic while you prep the rest of the vegetables.

Similar Recipes

Quinoa pasta with corn, bell peppers, and tomatoes

Gluten-Free, Soy-Free, Dairy-Free, Vegetarian

2 Servings, 590 Calories/Serving

35 Minutes

The generous mix of vegetables in this pasta is inspired by maque choux. Pronounced mock-shoo, it’s also known as Creole succotash, because it contains such a similar blend of crunchy-sweet garden produce. It’s likely a mashup of Creole and Native American dishes (even the name is thought to be a French approximation of a Native American word.)

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 yellow onion
Peeled fresh garlic
1 green bell pepper
6 ounces cherry tomatoes
1 ear corn
4 scallions
1 lime
2 pasture-raised organic eggs
5 ounces gluten-free quinoa penne (quinoa - corn)
1 tablespoon Oaktown Spice Shop Hot Cajun seasoning (optional)

Nutrition per serving

Calories: 590, Protein: 20 g, Fiber: 9 g, Total Fat: 24 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 3.5 g, Cholesterol: 165 mg, Sodium: 420 mg, Carbohydrates: 79 g, Added Sugar: 0 g.
Contains: Eggs