Food & Cooking Recipes Creamy Corn-and-Spinach Pasta Be the first to rate & review! By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on June 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 20 mins Total Time: 35 mins Servings: 4 Summer brings both hot days and quick-cooking produce like corn and spinach so the logical thing to make for dinner is a quick one-pan pasta like this. Everything cooks in one skillet and a fresh and creamy pasta dinner is on the table in 35 minutes. Ingredients 2 large ears corn, shucked Kosher salt and freshly ground pepper 12 ounces campanelle, orecchiette, or other short pasta 3 tablespoons unsalted butter 1 bunch scallions, white and light-green parts thinly sliced (¾ cup), dark-green tops thinly sliced on the bias 5 ounces baby spinach 2 ounces cream cheese, room temperature 1 ounce Pecorino Romano, finely grated (¼ cup), plus more for serving Directions Strip corn kernels from cobs (you should have about 2 cups); reserve. Place cobs in a large pot filled with water, season generously with salt, and bring to a boil. Add pasta; cook 2 minutes less than package directions. Reserve 1 1/2 cups pasta water, remove and discard corncobs, and drain. Return pot to medium-high heat; swirl in butter. Add scallion whites and light-greens and corn kernels, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low; add spinach, both cheeses, and 1/2 cup reserved pasta water and stir until spinach wilts and cheeses melt. Return pasta to pot; cook 1 minute more, adding more pasta water as needed to create a silky sauce. Serve, sprinkled with scallion tops, more pecorino, and pepper. Rate it Print