Description
This BLT Pasta with Corn and Leeks combines turkey bacon, spinach, and oven-roasted tomatoes with a creamy garlic sauce, creating a delightful twist on the classic BLT sandwich.
Ingredients
Units
Scale
- 1 large bulb garlic
- 2 cups (480 ml) cherry tomatoes
- 2 tsp olive oil, divided
- 1/2 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1 lb (450 g) whole wheat shells, or other ribbed shaped pasta
- 5 slices turkey bacon
- 1 cup (240 ml) fresh corn kernels (about 2 ears)
- 1 leek, white and light green parts only, thinly sliced
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (120 ml) chicken broth
- 2 cups (480 ml) fresh spinach leaves
- 1/4 cup (60 ml) grated Parmesan cheese
Instructions
- Preheat oven to 450 degrees.
- Cut the top off the garlic bulb, exposing the inside.
- Drizzle 1 tsp of olive oil on exposed cloves and sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Wrap the bulb with foil and place in the preheated oven to roast for 30 minutes.
- In a medium sized bowl, combine remaining tsp olive oil, 1/4 tsp salt, 1/4 tsp 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.
Notes
- For a vegetarian version, omit the turkey bacon.
- Roasting two bulbs of garlic instead of one adds extra flavor.
- Use a butter knife to remove roasted garlic cloves to avoid burning your fingers.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 356
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 55 grams
- Fiber: 8 grams
- Protein: 15 grams
- Cholesterol: 30 mg