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“From Eating Well Magazine May/June 2011 - I deviated from the recipe slightly and it still turned out wonderfully. I used 1 cup green beans with 1 cup of mixed frozen bell peppers (added with the corn) and Queso Fresco instead of the Cotija”

Ingredients Nutrition


  1. Heat 2 T oil in a Dutch oven over medium heat. Add dry pasta pieces and cook, stirring, until toasted and browned in spots, 2-3 minutes. Transfer to a bowl.
  2. Add the remaining 1 T oil to the pan and heat over medium. Add green beans, onion and garlic and cook, stirring, until the beans are beginning to soften, 3-5 minutes.
  3. Add tomatoes, corn and oregano and cook, stirring until the tomatoes are just beginning to break down, 1-2 minutes.
  4. Stir in broth and the toasted pasta; bring to a boil over high heat.
  5. Reduce heat to medium-low, cover and cook, stirring once or twice until the pasta is tender and most of the broth is absorbed, about 10 minutes. (note: if it still seems soupy after the 10-minutes, turn to high, and boil off remaining liquid).
  6. Serve topped with cheese and scallions.

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