Description
This one-pot creamy corn and tomato pasta is ready in under 30 minutes, and is the perfect way to use the last of that summer produce!
Ingredients
- 1 pound Orecchiette Pasta
- ¼ cups Extra Virgin Olive Oil
- 2 cups Sweet Corn Kernels
- 2 cups Cherry Tomatoes, Quartered
- ¼ cups Cream Cheese
- 1 pinch Salt And Pepper, to taste
- 1 cup Fresh Cilantro, Chopped, Divided
Preparation
1. Cook pasta in very salty water until al dente. Drain and set aside. Return pan to stove.
2. Heat olive oil in the pan over medium-high heat.
3. Add sweet corn and cherry tomatoes to pan and sauté until corn is cooked through, about 3 minutes.
4. Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.
5. Add salt and pepper to taste.
6. Return pasta to pan and toss to coat with sauce.
7. Reserve 2 tablespoons of chopped cilantro for garnish. Toss remaining cilantro with pasta.
8. Serve immediately and top with reserved cilantro for garnish.
Note: If the recipe doesn’t yield enough sauce for your liking, add some liquid (milk, olive oil, or even a bit of pesto or tomato sauce) a tablespoon or two at a time until you reach a consistency you’re happy with.
