Asparagus, Spinach & Corn Tetrazzini
Ingredients
- 1 bag 6 oz. fresh spinach
- 1 T Olive oil
- 1/2 T butter
- 1 clove Garlic minced
- 1 bunch asparagus ends trimmed and cut into 1 inch pieces
- salt or seasoned salt & pepper
- 1 can cream of corn soup
- 1/3 cup Half and half cream
- 2 oz Parmesan cheese
- 6-8 oz.Thin spaghetti {I used Barilla protein plus}
- 4 oz. cream cheese softened
- 3 ears corn cooked and kernels cut from the cob and warmed*
- 1 oz Parmesan cheese
- White wine reserved pasta water, chicken or vegetable broth, optional
Instructions
- Cook spaghetti al dente, drain and return to hot pan. Add cream cheese and cover. It will melt and coat the hot pasta while you are preparing the vegetables.
- Saute spinach in olive oil until wilted down. Stir in asparagus and cook for 2 minutes. Season with salt and pepper. Add garlic and cook 1 more minute. Add Cream of Corn Soup and cream and stir to combine. Stir in Parmesan cheese.
- Add pasta to vegetable mixture, stir well to combine and to further melt cream cheese if necessary. Cut pasta into shorter pieces with a knife. Transfer pasta mixture to a sprayed casserole dish. Use 2 forks to further mix and combine pasta vegetables and sauce. If mixture seems dry add a splash of wine, reserved pasta water, or broth for extra moisture. Top with additional 1 oz. Parmesan
- Cover with foil or lid. Refrigerate for up to 24 hours. Bake at 350 until hot and bubbly, 30-45 minutes covered for the first 20 minutes, then uncover for the remaining time. Garnish fresh corn kernels additional Parmesan if desired.
Notes
*corn can be stirred into casserole along with everything else but I prefer to use it more as a topping for added flavor, texture and eye appeal.
Add cooked bacon, chicken, ham or turkey if desired. Additional soup/cream or liquid might be needed depending on how much meat is added.