| Fast Prep

gnocchi, sweet corn, and arugula in cream sauce

start to finish: 25 minutes | MAKES: 4 servings (1 cup each)

• 1 lb. shelf-stable potato gnocchi
• 2 cups frozen whole kernel corn
• ¾ cup half-and-half
• 3 oz. cream cheese, cut up
• ½ tsp. garlic powder
• ½ tsp. dried basil or oregano, crushed
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• 3 cups torn fresh arugula
• Crushed red pepper (optional)

1. In a 4- to 5-qt. pot cook gnocchi and corn according to gnocchi package directions. Drain gnocchi and corn in a colander, reserving ½ cup of the pasta water.

2. For sauce, in the same pot combine the next six ingredients (through black pepper). Cook and stir over medium heat until cream cheese melts and sauce is smooth. Stir in reserved pasta water.

3. Stir cooked gnocchi and corn into sauce in the pot; heat through. Stir in arugula. If desired, sprinkle with crushed red pepper.

PER SERVING: 406 cal., 14 g fat (8 g sat. fat), 37 mg chol., 789 mg sodium, 64 g carb., 5 g fiber, 5 g sugars, 10 g pro.