Mexicanish Corn Pasta

Is anyone else excited about the fabulous produce showing up everywhere?!

You know it's officially spring/summer when all the veggies start to smell like they should. And I'm pretty stoked about it.

Some people are intimidated by cooking veggies, so I'm here to help. I use a bunch in this recipe and they are all cooked perfectly for me, so maybe they will be for you too.

Lately Food Network has been showing me lots of Mexican Corn recipes so thanks to Hungry Harvest for sending me some corn last week!

Mexicanish Corn Pasta

2 tbsp olive oil
2 tbsp butter
1/2 large onion, sliced thin
1 bell pepper, cut about the same size at the onions
2 ears of corn, shaved from the cob
4 cloves of garlic, minced
2 cups fresh spinach, chopped
2 tbsp parmesan cheese
1 heaping tbsp of cream cheese
2 cups pasta, any shape you like
salt, pepper, paprika, & cayenne pepper to taste

Put a pot of salted water on to boil. Follow package directions to cook pasta to al dente. Drain and set aside.
In a large skillet, melt the butter with the oil over medium heat. Add the onions and sauté for a couple minutes. Add the pepper, saute a few minutes more. Repeat with the corn, garlic, and spinach.
Add the cream cheese and parmesan and stir until they melt.
Adjust the seasonings to your desired spice and salt level. Toss the pasta in last and gently combine with the sauce.
Serve warm with a tiny bit more cheese. Enjoy with your favorite people.

xoxo Sam