Cilantro Pasta
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 Tbsp vegetable oil
8 oz uncooked angel hair pasta nests
1 medium white onion, finely chopped
2 lbs vine-ripe tomatoes, roasted, peeled, and chopped (reserve juices)
1 jalapeno pepper, roasted, peeled, seeded and finely chopped
2 cups water
4 Knorr Cilantro Minicubes, crumbled
Instructions:
Heat 2 tablespoons oil in a large deep nonstick skillet over medium heat and cook dry pasta about 4 minutes or until golden, turning once. Drain on paper towels.
Heat remaining 1 tablespoon oil and cook onion about 5 minutes or until tender, stirring occasionally. Stir in tomatoes and jalapeno and cook over medium-high heat about 5 minutes or until thickened. Return pasta to skillet. Add water and 2 Knorr® Cilantro MiniCubes. Bring to a boil. Reduce heat and boil gently about 5 minutes or until pasta is tender, pressing and breaking up nests. Stir in an extra 1/4 cup water to thin sauce, if needed. Stir in remaining 2 MiniCubes and serve with grated Parmesan cheese.
* To roast vegetables, grill tomatoes and jalapeno pepper, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool set aside.
From letsmakeknorr.com