30-Minute Creamy Corn and Tomato Pasta

• 1 pound Orecchiette Pasta
• 1/4 cups Extra Virgin Olive Oil
• 2 cups Sweet Corn Kernels
• 2 cups Cherry Tomatoes, Quartered
• 1/4 cups Cream Cheese
• 1 pinch Salt And Pepper, to taste
• 1 cup Fresh Cilantro, Chopped, Divided

1. 1.
2. Cook pasta in very salty water until al dente.
3. Drain and set aside.
4. Return pan to stove.
5. 2.
6. Heat olive oil in the pan over medium-high heat.
7. 3.
8. Add sweet corn and cherry tomatoes to pan and saute until corn is cooked through, about 3 minutes.
9. 4.
10. Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.
11. 5.
12. Add salt and pepper to taste.
13. 6.
14. Return pasta to pan and toss to coat with sauce.
15. 7.
16. Reserve 2 tablespoons of chopped cilantro for garnish.
17. Toss remaining cilantro with pasta.
18. 8.
19. Serve immediately and top with reserved cilantro for garnish.
20. Note: If the recipe doesnt 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 youre happy with.

pasta, olive oil, sweet corn, cherry tomatoes, cream cheese, salt, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/30-minute-creamy-corn-and-tomato-pasta/ (may not work)