Although I love meat, I do enjoy a meatless dish, mainly because years back Oprah Winfrey coined the phrase “Meatless Monday” on her show, which I religiously watched. I’m always on the lookout for a good recipe, because mixing it up is my middle name. Rice and pasta dishes are alway great to combine with vegetables, and a good old cream sauce never hurts. I fell in love with this dish, and make it whenever the mood strikes. It is pretty simple, and it is a perfect dish for friends and family on a weekend night, being that it’s fairly quickly prepared.
What you’ll need:
- pasta of your choice (I chose tortellini)
- 2 tbsp butter
- 1 shallot, chopped
- 8 oz Birds Eye Frozen Corn
- 8 oz Cherry Tomatoes, cut in half
- 8 oz Philadelphia Cream Cheese, room temperature
- 4 oz 1/2 and 1/2
- 4 oz Parmesan Cheese
- 8 oz Fresh Express spinach leaves
- salt and pepper to taste
Prepare your favorite pasta according to the instructions on the package.
In a large sauce pan, heat butter. Add chopped shallot, and sauté for 3 minutes. Add the corn, and continue to sauté for another 3 minutes.
Add tomato halves, and sauté for one minute. Add cream cheese and Half & Half, and incorporate into the vegetables over low heat.
When the cream cheese and 1/2 & 1/2 are fully incorporated, add the parmesan cheese, and keep stirring over low heat, until the sauce is nice and creamy. At this point you can add salt and pepper if you choose to. I omitted it, because the parmesan cheese itself added enough salt.
Add the spinach and stir well. sauté for another 3 minutes. Lastly, add the pasta and combine. Serve hot in bowls.