Creamy Corn and Cherry Tomato Pasta

This late-summer pasta features the bounty of the season with corn, tomatoes and peppers.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Serves: 6

Skill level: Beginner

Dairy-Free, Egg-Free, Nut-Free

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Ingredients:

2 tbsp olive oil
2 shallots, chopped
1 clove garlic, minced
2 cups fresh corn kernels
1 cup halved cherry tomatoes
1 cup finely chopped roasted red peppers
1/2 tsp each salt and pepper
1 cup Ripple Half & Half Original
12 oz linguini
2 tbsp chopped fresh parsley

Directions:

In large skillet, heat oil over medium heat; sauté shallots and garlic for about 3 minutes or until softened.
Add corn, cherry tomatoes, roasted red peppers, salt and pepper; sauté for 5 to 7 minutes or until tomatoes are softened. Stir in Ripple Half & Half Original until heated through.
Add corn, cherry tomatoes, roasted red peppers, salt and pepper; sauté for 5 to 7 minutes or until tomatoes are softened. Stir in Ripple Half & Half Original until heated through.
Add linguini to skillet; toss to coat, adding cooking liquid if necessary. Garnish with parsley.

TIPS

– For added heat, add 1/2 chopped, seeded jalapeño pepper to corn mixture.
– For a Tex-Mex twist, add 1 cup drained and rinsed canned black beans and 1 tsp chili powder to corn mixture.