I love this summer dinner.  Grilled fresh veggies combined with lime and cumin give it a ton of flavor–no sugary or fattening sauce necessary.  Use whole grain pasta and a lean cut of beef to keep it healthy.

serves 4; 40 min total

From Woman’s Day

 

8 oz multigrain or whole-wheat penne

8 oz lean boneless sirloin steak

1/2 tsp each ground cumin, salt and pepper

3 medium poblano chili peppers, halved and seeded (optional)

1 ear fresh corn, husked

1 medium sweet onion, sliced 1/2 in. thick

Nonstick spray

2 large ripe tomatoes, cut into bite-size chunks

1tbs olive oil

1/4 cup lime juice

1/2 cup chopped cilantro

Directions

• Cook pasta in a large pot of lightly salted water as package directs. Drain; rinse under cold water and drain again. Transfer to a large serving bowl.
• Heat outdoor grill. Rub steak with 1/4 tsp each of the cumin, salt and pepper. Coat steak, peppers, corn and onion with nonstick spray.
• Grill steak 4 to 6 minutes, turning once, for medium-rare. Remove to cutting board; let stand 5 minutes. Grill peppers, corn and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
• Cut peppers and onion into bite-size pieces and cut corn off cob; add to bowl with pasta. Slice steak thinly against the grain and add to bowl.
• Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat

Nutritional Information (per serving)

Calories	410
Total Fat	9g
Saturated Fat	2g
Cholesterol	38mg
Sodium	331mg
Total Carbohydrate	65g
Dietary Fiber	8g
Sugars	n/a
Protein	25g