30-Minute Creamy Corn and Tomato Pasta

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   1.

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   Cook pasta in very salty water until al dente.

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   Drain and set aside.

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   Return pan to stove.

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   2.

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   Heat olive oil in the pan over medium-high heat.

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   3.

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   Add sweet corn and cherry tomatoes to pan and saute until corn is cooked through, about 3 minutes.

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   4.

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    Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.

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    5.

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    Add salt and pepper to taste.

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    6.

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    Return pasta to pan and toss to coat with sauce.

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    7.

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    Reserve 2 tablespoons of chopped cilantro for garnish.

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    Toss remaining cilantro with pasta.

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    8.

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    Serve immediately and top with reserved cilantro for garnish.

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    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.

* Per serving · 4 servings · Values may vary.