Creamy Pasta with Roasted Corn & Veggies

I love a good light, creamy pasta.  Toss in some charred corn, veggies, top with grilled salmon... and you have a perfect summer meal.  This was also great leftover, though the pasta soaks up a lot of the sauce so you might want to make a little extra to keep on hand.  This was a brilliant meal to make for my husband who declared the week earlier he was going to try to cut back on carbs, and then ended up eating this Sunday-Wednesday.  I don't try to sabotage people's healthy eating goals, it just seems to come naturally sometimes. Like every Sunday when I bake a batch of cookies large enough to feed a family of 47.

Recipe

• 4-5 cups pasta shells (dry)
• 3/4 cup white wine (I used sauvignon blanc)
• 3/4 cup heavy cream
• 3/4 teaspoon salt
• Pepper to taste
• Several dashes nutmeg
• 2 1/2 tablespoons flour
• 3/4 cup skim milk
• Half lemon
• 1 cup corn
• 3/4 cup peas
• 3/4 cup grape tomatoes, halved
• Parmesan and Parsley

Start by browning the corn in a skillet - high heat, not stirring too often to get that nice charred look/flavor.  Next, make the pasta according to instructions and start the sauce.  Reduce wine in a saucepan for a few minutes, then turn the heat to low and add in cream, S&P, and nutmeg. Allow it to thicken for a minute or two.  Whisk together the flour and milk, then add into the sauce and bring to a really low boil.  Remove from heat, and squeeze in the lemon juice.  Stir the sauce into the drained pasta, then stir in the veggies.  Top with Parmesan and parsley.  Highly recommend with blackened salmon!