Pasta with Roasted Corn & Goat Cheese

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 12


  • 3 cups frozen corn thawed
  • 3 tablespoons olive oil divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 tsp kosher salt
  • 14 oz Al Dente Spinach Farfalletti , cooked according to package instructions then cooled to room temp
  • 2 yellow or red bell peppers cored and diced
  • 1/2 medium red onion diced
  • 2 jalapeños; cored, seeded, and finely diced
  • 1 bunch cilantro, minced (leaves only)
  • 16 oz cherry tomatoes, halved
  • 2 limes zest and juice
  • 10.5 oz crumbled goat cheese


  • 1. Heat ½ tablespoon olive oil in a large skillet over medium heat. Once oil is hot, add the thawed corn, chili powder, ground cumin, and a healthy pinch of fine sea salt and pepper then stir to coat using a wooden spoon. Cook, stirring occasionally, until corn is slightly charred – about 6-8 minutes. Remove from heat then allow corn to cool slightly.
  • 2. Add cooked pasta, bell peppers, onion, jalapeños, cilantro, cherry tomatoes, lime zest and juice, goat cheese, remaining 2 tablespoons olive oil, and cooked corn to a large mixing bowl. Toss until well combined then season with sea salt and black pepper to your liking... enjoy!

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