Stuffed Pasta, Sweet Corn and Arugula in Cream Sauce

12 oz frozen or shelf stable stuffed pasta, such as Gnocchi or Tortellini.
 2 cups frozen whole kernel sweet corn, thawed
1 cup half-and-half
1 3- oz package cream cheese, cut up
1/2 tsp. each salt, garlic powder, and dried basil or oregano
1/4 tsp. freshly ground black pepper
3 cups torn fresh argugula

Cook Gnocchi or Tortellini according to package directions. Drain and reserve 1/2 cup pasta water. Do not rinse. Meanwhile, for cream sauce, in medium saucepan combine half and half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water. Return cooked pasta to pot add corn and pour cream sauce over pasta. Heat through if necessary. Stir in arugula. Sprinkle with additional salt, pepper, and dried herb. Makes 4 servings.


Recipe from Better Homes and Gardens May 2012 issue.

Pasta with Spinach and Meatballs

 Cook 12-14 meatballs. Cook 3/4 pound gemelli or corkscrew pasta, reserving 1/4 cup of cooking water. Cook 12 ounces quartered mushrooms and 1 teaspoon chopped thyme in butter in a large skillet until tender, 8-10 minutes. Toss with the pasta, meatballs, 5 ounces baby spinach, 1/2 cup grated pecorino, and the reserved cooking water, season with salt and pepper.

Bacon and Egg Muffins

4 Slices bacon, cut in thirds
5 eggs
1 cup flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
maple syrup

Preheat oven to 400. Grease a twelve cup muffin tin.
In large skillet cook bacon just until it begins to crisp. Drain and set aside.  For scrambled eggs in bowl beat three of the eggs, 2 Tbsp of water and a dash of each salt and pepper. Cook eggs in hot skillet over medium heat. Scramble until set but still moist. Transfer to bowl and set aside. In medium bow stir together flour, cornmeal,sugar and baking powder and 1/2 tsp salt. Combine milk, oil and remaining two eggs in bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups. (cups will be full). Place on piece of bacon on top of each muffin. Bake 15-17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack.  Run a table knife around edges of muffins to loosen; remove from pan. Serve with syrup for dipping. Also good with maple butter spread on top.
To make maple butter;
Combine 1 teaspoon maple syrup with 1/4 cup (1/2) stick softened butter.