Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce

7 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce
ears sweet corn on the cob
ounces wild mushroom agnolotti or ravioli (two 9-oz pkgs.)
tablespoons extra-virgin olive oil
small onion, thinly sliced
clove garlic, thinly sliced
medium tomatoes, cored and chopped
tablespoons unsalted butter
ounces baby arugula (6 cups)
ounces Parmigiano-Reggiano or pecorino, finely shredded
  1. Bring a large pot of generously salted water to boiling. Shave corn from ears with a serrated knife; set aside corn. Add the cobs (to release corn starches and add richness) and agnolotti to water; set timer for 6 minutes.
  2. Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until fragrant, about 2 minutes.
  3. Add the corn kernels to onion and garlic in skillet; cook over medium-high heat until bright and crisp-tender, 1 minute. Add the tomatoes; toss until they begin to release some juices, about 2 minutes more.
  4. Drain the pasta, reserving 1/4 cup cooking liquid; discard cobs. Return pasta to the pot along with reserved cooking water, corn mixture, and butter. Gently toss over low heat to melt butter. Stir in arugula; toss just until wilted. Divide among four bowls. Top with finely grated cheese. Makes 4 servings.
Nutrition Facts (Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce)
    Per serving:
  • 566 kcal cal.,
  • 31 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 102 mg chol.,
  • 1075 mg sodium,
  • 55 g carb.,
  • 6 g fiber,
  • 11 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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