30-Minute Creamy Corn and Tomato Pasta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the orecchiette and cook until al dente, about 10 to 12 minutes. Before draining, set aside a splash of the cooking water.

2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

3. Add the sweet corn kernels to the skillet and cook for 4 to 5 minutes, stirring occasionally, until lightly browned.

4. Add the quartered cherry tomatoes and cook for 3 to 4 minutes, until they begin to soften and burst. Season with salt and pepper to taste.

5. Drain the pasta and add it to the skillet with the reserved cooking water. Toss to combine.

6. Reduce the heat to low, add the cream cheese, and stir until melted into a creamy sauce, adding a little more water if it looks too thick.

7. Stir in half of the chopped cilantro and adjust the seasoning with salt and pepper to taste.

8. Serve the pasta topped with the remaining chopped cilantro.