3/4 cup milk
3 oz. cream cheese, chopped
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
7 oz. penne pasta, cooked and drained, warm
1 1/4 cup frozen fire-roasted corn, thawed, or substitute regular frozen corn
3-4 loose cups torn fresh arugula
garnish:
red pepper flakes to taste
shredded Parmesan cheese to taste
Combine milk, cream cheese, garlic powder, oregano and pepper, until cream cheese is thoroughly mixed in. Add pasta and corn; heat through. Add arugula and stir until wilted. Serve with crushed red pepper and freshly shredded cheese.
Adapted from Megan Ware, RD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
