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- 2 ears sweet corn on the cob
- 18 ounces wild mushroom agnolotti or ravioli (two 9-oz pkgs.)
- 2 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, thinly sliced
- 2 medium tomatoes, cored and chopped
- 2 tablespoons unsalted butter
- 5 ounces baby arugula (6 cups)
- 2 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.
- Servings Per Recipe 4,
- cal. (kcal) 566,
- Fat, total (g) 31,
- chol. (mg) 102,
- sat. fat (g) 13,
- carb. (g) 55,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 11,
- pro. (g) 23,
- vit. A (IU) 2332,
- vit. C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1075,
- Potassium (mg) 504,
- calcium (mg) 515,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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