Ingredients
Scale
- 1 large bulb garlic
- 2 cups cherry tomatoes
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound whole wheat shells, or other ribbed shaped pasta
- Cooking Spray
- 5 slices turkey bacon (I used maple turkey bacon), chopped
- 2 leeks, trimmed, cleaned and thinly sliced
- 1 cup fresh or frozen (thawed) golden kernel corn
- 1 1/2 cups organic vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup (4-ounces) 1/3 less fat cream cheese
- 2 cups organic baby spinach leaves
- 2 tablepoons chopped fresh thyme
Instructions
- Preheat oven to 450 degrees.
- Cut the top off the garlic bulb, exposing the inside.
- Drizzle 1 teaspoon of olive oil on exposed cloves and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Wrap the bulb with foil and place in the preheated oven to roast for 30 minutes.
- In a medium sized bowl, combine remaining teaspoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cherry tomatoes, tossing to coat.
- Spread in a single layer on a foil-lined rimmed baking sheet.
- After the garlic has been roasting in the over for 30 minutes, add the tomatoes to the oven and continue to roast together for 15-18 minutes, or until the tomatoes become slightly wilted and burst.
- While tomatoes and garlic are roasting, bring a large pot of water to boil, drop pasta and cook according to packaged directions, omitting salt and fat. Drain and keep warm.
- In a large non-stick skillet coated with cooking spray, saute chopped turkey bacon over medium-high heat until browned, about 6 minutes. Add in leeks and corn and continue cooking until leeks and corn are golden, about 3 minutes.
- Add in the vegetable broth to deglaze the pan, scraping the bits off the bottom of the pan.
- Bring the broth mixture to a boil and simmer for about 8 minutes until slightly thick and sauce has reduced, stirring occasionally.
- Mix in the Parmesan and cream cheese, and stir until cheese has melted. Stir in spinach, roasted tomatoes (and their juices from the pan), roasted garlic, and fresh thyme.
- Add pasta to bacon mixture, stirring to coat.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 356
- Fat: 9 g
- Carbohydrates: 53 g
- Fiber: 7 g
- Protein: 16 g