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Diets

Sweet Corn, Caramelized Shallots, and Spinach Sauce

Golden corn and deeply cooked shallots add subtle sweetness that's complemented by tangy goat cheese in this easy early-summer sauce.

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Serve this sauce over one pound of medium-sized pasta, such as casarecce.

Servings
4

Ingredients

  • Olive Oil
  • Large Shallots, thinly sliced
  • fresh or frozen yellow corn kernels
  • baby spinach leave
  • soft goat cheese

Preparation

1. Cook pasta according to package directions. Drain, and reserve 1⁄4  cup cooking water.

2  While pasta is cooking, heat 2 Tbs. olive oil in large skillet or Dutch oven over medium-high heat. Add shallots, season with salt, if desired, and cook 5 minutes, or until lightly browned in places, stirring frequently. Reduce heat to medium, and cook 3 to 5 minutes more, or until shallots are very soft. Add corn kernels and season with salt and pepper, if desired. Cook 2 minutes. Add spinach and 1⁄4  cup reserved pasta-cooking water, and cook 2 to 3 minutes, or until spinach is wilted. Serve over pasta, and dot with goat cheese. 

Nutrition Information

  • Serving Size per 3/4-cup serving
  • Calories 320
  • Carbohydrate Content 27 g
  • Cholesterol Content 13 mg
  • Fat Content 20 g
  • Fiber Content 5 g
  • Protein Content 11 g
  • Saturated Fat Content 6 g
  • Sodium Content 193 mg
  • Sugar Content 10 g