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Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce

Makes: 4 servings
Start to Finish 30 mins
Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce
  • 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.

Nutrition Facts (Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce)
  • Servings Per Recipe 4,
  • cal. (kcal) 566,
  • Fat, total (g) 31,
  • chol. (mg) 102,
  • sat. fat (g) 13,
  • carb. (g) 55,
  • Monounsaturated 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 (g) 73,
  • Cobalamin (Vit. B12) (g) 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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