Orecchiette With Corn and Spinach!! Whether you are using up your last sweet summer corn or using frozen corn, this simple, easy and absolutely delicious pasta comes together in no time at all!
It’s Labor Day weekend and we are so excited! We are going to hang out with friends, grill and EAT. If you are firing up the grill and throwing on some protein, you’ll need a delicious pasta side dish to go with it!
If you have fresh, sweet summer corn, you should absolutely use that . . but the great thing about this recipe? This pasta dish can be made any time of the year! To test that, I used frozen corn and the dish still came out beautifully.
Like any pasta, this dish is super versatile: don’t have spinach? Throw in some kale or basil. Feel free to use different pasta: fusilli or farfalle also work great!
Orecchiette With Corn and Spinach
- 1 pound orecchiette
- 6 tablespoons unsalted butter
- 5 to 6 cups frozen corn
- 4 oz. cremini mushrooms sliced
- Kosher salt and pepper
- 4 cups of fresh baby spinach
- extra virgin olive oil
- a few torn basil leaves
- Bring a large pot of well-salted water to a boil. Add the pasta, and cook until it is just short of al dente, for about 10 minutes. Drain, reserving a 1/2 cup of pasta cooking water and set aside.
- In a skillet, melt the butter over medium heat. Add the corn and cook for a few minutes. Add the sliced mushrooms and continue cooking for about 4 to 5 minutes. Season with salt and add in the fresh spinach. Mix and let the spinach cook down. Add in the cooked orecchiette pasta. Stir together and add in a little less than a 1/4 cup of the reserved pasta water (start with a 1/4 cup of water and add more if needed) and toss everything together again. Drizzle a little olive oil over the top and mix again. Taste, and season with salt and pepper if needed. Scatter some fresh basil on top and serve!
Tweaked this NY Times recipe