Mushroom Anolotti with Corn, Tomatoes, and Arugula Pan Sauce

By LRay

Nutrition Facts (Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce) Servings Per Recipe 4,
Calories 566,
Protein (gm) 23,
Carbohydrate (gm) 55,
Fat, total (gm) 31,
Cholesterol (mg) 102,
Saturated fat (gm) 13,
Monosaturated fat (gm) 8,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 6,
Sugar, total (gm) 11,
Vitamin A (IU) 2332,
Vitamin 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 (DV %) 515,
Iron (DV %) 3,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 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

Preparation

Step 1

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.