Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula

Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula
Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 4

Pasta

If you’re looking for a delicious and unique pasta dish to add to your repertoire, look no further than Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula. This recipe combines the creamy sweetness of corn, the tanginess of tomatoes, and the peppery bite of arugula to create a flavorful and satisfying meal. With just a few simple ingredients, you can whip up this dish in no time.

Ingredients

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30 Minute Creamy Corn and Tomato Pasta
  • 4 ears fresh sweet corn
  • 8 ounces dried orecchiette pasta
  • ¼ cup pine nuts
  • 1 tablespoon olive oil
  • 1 cup grape tomatoes
  • 1 medium shallot, thinly sliced
  • 1 ½ cups half-and-half or light cream
  • ½ teaspoon sea salt or kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
  • 2 cups torn arugula
  • Sea salt and freshly cracked black pepper
  • 2 ounces Pecorino Romano or Parmesan cheese, shaved

Instructions

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30 Minute Creamy Corn and Tomato Pasta
  1. Remove the husks from the ears of corn. Scrub them with a stiff brush to remove the silks, then rinse. Cut the kernels from the cobs and set them aside. Discard the cobs.
  2. In a 5- to 6-quart Dutch oven, cook the pasta in lightly salted boiling water for 12 to 15 minutes or until al dente. Remove 1/2 cup of the pasta water and set it aside. Drain the pasta and return it to the Dutch oven.
  3. Meanwhile, in a large skillet, cook the pine nuts over medium heat for 2 to 3 minutes or until toasted. Remove the pine nuts from the skillet and set them aside.
  4. For the sauce, heat the olive oil in the skillet over medium heat. Add the corn kernels, tomatoes, and shallot. Cook for 5 to 7 minutes or until the corn begins to brown and the shallot is tender, stirring occasionally.
  5. Stir in the half-and-half and the reserved pasta water. Bring the mixture to a boil and let it boil gently, uncovered, for 5 minutes, stirring occasionally. Stir in 1/2 teaspoon of sea salt, 1/2 teaspoon of pepper, and the nutmeg.
  6. Pour the sauce over the pasta in the pot. Add the arugula and toss until well combined. Season with additional sea salt and cracked black pepper.
  7. To serve, divide the pasta mixture among bowls. Top each serving with shaved Pecorino Romano or Parmesan cheese and toasted pine nuts.

Nutritional Information

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30 Minute Creamy Corn and Tomato Pasta
  • Calories: 564
  • Total Fat: 26g
  • Saturated Fat: 10g
  • Cholesterol: 48mg
  • Sodium: 669mg
  • Total Carbohydrate: 68g
  • Total Sugars: 10g
  • Protein: 20g
  • Vitamin C: 14.8mg
  • Calcium: 292.8mg
  • Iron: 3.4mg
  • Potassium: 717mg
  • Folate: 197.6mcg
  • Vitamin B-12: 0.5mcg
  • Vitamin B-6: 0.3mg

Note: The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. The values above are based on a 2,000 calorie per day diet.

This recipe is a delightful combination of flavors and textures. The sweetness of the corn, the slight acidity of the tomatoes, and the peppery arugula all come together to create a harmonious dish. The creaminess of the sauce adds a luxurious touch, while the toasted pine nuts provide a delightful crunch. The shaved Pecorino Romano or Parmesan cheese adds a salty and savory note that complements the other ingredients perfectly.

Not only is this dish delicious, but it’s also quite nutritious. It contains a good amount of protein, fiber, and essential vitamins and minerals. The corn provides a good dose of vitamin C, while the arugula adds folate and calcium to the mix. The dish is also relatively low in calories and saturated fat, making it a healthier option for those watching their diet.

This recipe comes from the Better Homes & Gardens Test Kitchen, which has been creating and testing recipes for nearly 100 years. Their team of culinary specialists, food stylists, and nutritionists work together to develop practical and reliable recipes that readers canenjoy at home. The Test Kitchen team tests thousands of recipes each year, ensuring that every dish is well-tested and guaranteed to be delicious.

Orecchiette Pasta with Fresh Tomatoes and Rocket (Arugula)

Orecchiette Pasta with Fresh Tomatoes and Rocket (Arugula)
Orecchiette Pasta with Fresh Tomatoes and Rocket (Arugula)

So, the next time you’re in the mood for a unique and flavorful pasta dish, give Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula a try. With its combination of creamy corn, tangy tomatoes, peppery arugula, and crunchy pine nuts, it’s sure to become a new favorite in your recipe collection. Enjoy the delicious flavors and savor every bite of this delightful meal!

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