Cream(y) Cheese Pasta with Asparagus & Corn
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Cream(y) Cheese Pasta with Asparagus & Corn
Print recipe | Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Meal type | Main Dish |
| Misc | Child Friendly |
Ingredients
- 1 bunch Asparagus
- 1/2 box Pasta
- 1 cup Frozen Corn Kernels
- 1 sprig Rosemary
- 3 tablespoons Cream Cheese
- Kosher Salt
- 1/2 teaspoon Granulated Garlic
- 1/2 teaspoon Black Pepper
- Extra Virgin Olive Oil (for finishing)
Directions
| Step 1 | |
| Bring a large pot of salted water to boil | |
| Step 2 | |
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Snap the ends of the asparagus off. You should be able to get a sense of where they will break without a lot of resistance. Discard the ends.  | |
| Step 3 | |
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Chop the remaining asparagus into pieces about an inch long. Then drop them into the boiling water for 4 1/2 minutes.  | |
| Step 4 | |
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Fill a bowl with ice water. Once the asparagus is done, use a slotted spoon to move them from the boiling water to the ice bath.  | |
| Step 5 | |
| Add the pasta to the boiling water and cook as directed on the package. | |
| Step 6 | |
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When there is two minutes left on the pasta, add the corn.  | |
| Step 7 | |
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While the pasta cooks, mince up the rosemary.  | |
| Step 8 | |
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Drain pasta and reserve 1/4 cup of the cooking water. The starchy water helps bind the sauce and the heat helps melt the cheese.  | |
| Step 9 | |
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While the pot is off the heat add cream cheese, rosemary, granulated garlic, pepper, 1/2 tsp kosher salt, pasta, corn, asparagus, and reserved water. Stir well.  | |
| Step 10 | |
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Plate and drizzle with a little extra virgin olive oil.  | |
