Smoky Penne With Corn and Cherry Tomatoes

• 12 ounces whole wheat penne
• 12 cup nonfat milk
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 chipotle chile, minced
• 4 ounces goat cheese
• 13 cup chopped cilantro
• 2 cups cherry tomatoes, halved
• 2 cups frozen corn kernels, defrosted
• salt
• pepper

1. Cook pasta according to package directions.
2. While pasta is cooking, heat oil in a skillet over medium-low heat.
3. Add finely minced chile and minced garlic to oil and saute 2 minutes.
4. Stir in goat cheese and 1/3 cup water and cook a few minutes more, until goat cheese is melted and a smooth sauce forms.
5. Add the milk and continue to simmer for another minute, then remove from heat and stir in chopped cilantro.
6. Drain pasta and return to pot.
7. Add tomatoes, corn, and cheese sauce and stir to coat.
8. Season with salt and pepper to taste and serve.

whole wheat penne, nonfat milk, olive oil, garlic, chile, goat cheese, cilantro, cherry tomatoes, corn kernels, salt, pepper

Taken from www.food.com/recipe/smoky-penne-with-corn-and-cherry-tomatoes-274375 (may not work)