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.
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