Stashcook: Meal Planner & Recipe Keeper

Creamy Corn Pasta with Crisp Veggie Salad Recipe

Name: Creamy Corn Pasta with Crisp Veggie Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 10 fl oz vegetable broth; 3 ears corn; 6 oz cream cheese; 1 English cucumber; 12 oz whole wheat fettuccine pasta; 3 cloves garlic; 1 pint cherry tomatoes; 2 oz shredded mozzarella cheese; 1 large red onion; 1 x (5 oz) pkg romaine lettuce; 1/4 tsp black pepper; 2 tbsp extra virgin olive oil; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp salt; 1 tbsp balsamic vinegar

Stashcook

This is a yummy pasta dish with sweet corn and creamy cheese. It comes with a fresh salad made of crunchy cucumbers, juicy tomatoes, and green lettuce. It's a good meal for dinner and is not too hard to make.

Ingredients

10 fl oz vegetable broth

3 ears corn

6 oz cream cheese

1 English cucumber

12 oz whole wheat fettuccine pasta

3 cloves garlic

1 pint cherry tomatoes

2 oz shredded mozzarella cheese

1 large red onion

1 x (5 oz) pkg romaine lettuce

1/4 tsp black pepper

2 tbsp extra virgin olive oil

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp salt

1 tbsp balsamic vinegar

Method

Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the whole wheat fettuccine according to the package instructions, usually about 10-12 minutes for al dente. Reserve 1 cup of pasta water, then drain and set aside.

While the pasta cooks, husk the corn and slice the kernels off the cobs into a bowl. Peel and mince the garlic. Dice half the red onion finely and add both to the corn.

Heat a large skillet over medium heat, add 1 tablespoon of olive oil, then the corn, garlic, onion, vegetable broth, and a pinch of salt. Cook for about 10 minutes until the corn is tender.

For the salad dressing, whisk together the remaining olive oil, balsamic vinegar, dried basil, dried oregano, and black pepper in a large bowl.

Slice the remaining red onion thinly. Cut the cucumber in half lengthwise, then slice into half-moons. Halve the cherry tomatoes. Add the onion, cucumber, and tomatoes to the dressing and toss to coat.

Cut the cream cheese into small cubes and shred the mozzarella cheese. Add both to the skillet with the corn. Stir until the cheeses melt and the sauce thickens, about 3-4 minutes.

Add the cooked pasta to the skillet with the creamy corn sauce. Toss to combine, adding a bit of reserved pasta water if needed to loosen the sauce.

Chop the romaine lettuce and add it to the salad. Toss everything together one more time.

Serve the creamy corn pasta with a side of the crisp veggie salad. Enjoy your meal!

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