Instructions: Cook penne in plenty of water, seasoned with a salty vegetarian bouillon cube. After 4 to 5 minutes, add the broccoli and finish cooking the two together (about 4 to 5 minutes). Drain, reserving 1/2-cup of the broth in a measuring cup.

Towel-dry the pasta pan and heat the pan to moderate temperature, add the oil (do not burn). Add the onion and saute for about 2 minutes. Add the garlic and corn and saute for 1 minutes. Add the chili powder (a southwestern-style seasoning blend), the beans and enough liquid to form a sauce. Add the juice of 1 lime and cilantro. Stir until aromatic. Add the pasta and broccoli. Stir to coat; add more broth if needed. Serve at once with sliced mozzarella.

NOTES : This is the kind of pasta dish that is served along side a grilled fish or chicken fillet. Its also very good with the cheese. We used Health Valley spicy black beans. The southwestern chile powder or sauce varies with whats on hand. Try a chipotle barbecue or Bobby Flays Red Chile Citrus Marinade to add zip and depth. Chili powder from a mix also tastes good.

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