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.