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BLT Pasta with Corn & Leeks


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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

  1. Preheat oven to 450 degrees.
  2. Cut the top off the garlic bulb, exposing the inside.
  3. Drizzle 1 teaspoon of olive oil on exposed cloves and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Wrap the bulb with foil and place in the preheated oven to roast for 30 minutes.
  5. 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.
  6. Spread in a single layer on a foil-lined rimmed baking sheet.
  7. 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.
  8. 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.
  9. 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.
  10. Add in the vegetable broth to deglaze the pan, scraping the bits off the bottom of the pan.
  11. Bring the broth mixture to a boil and simmer for about 8 minutes until slightly thick and sauce has reduced, stirring occasionally.
  12. 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.
  13. 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
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