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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! 
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Orecchiette With Corn and Spinach

Please note you are reserving the pasta cooking water
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main or Side
Servings: 6
Author: Hip Foodie Mom

Ingredients

  • 1 pound orecchiette
  • 6 tablespoons unsalted butter
  • 5 to 6 cups fresh or frozen corn
  • 6 oz. cremini mushrooms sliced
  • Kosher salt and pepper
  • 4 cups fresh baby spinach
  • extra virgin olive oil
  • a few torn basil leaves
  • crushed hot pepper flakes optional for some heat

Instructions

  • 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 pepper 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 (only if needed) 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 more salt and pepper if needed. Scatter some fresh basil on top and add crushed hot pepper flakes if desired. Serve and enjoy!