| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound campanelle
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/2 cups corn kernels (from 2 ears)
- 2 cups cherry tomatoes
- Freshly ground pepper
- 3 ounces crumbled goat cheese
- 4 cups packed baby arugula
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
- Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
- Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 7 mg |
| Sodium | 470 mg |
Reviews
Summer corn and tomatoes MAKE this dish. I would double the corn and increase the goat cheese (I used a box of garlic and herb Boursin.) Delish!
The kids really liked it but DH and I thought it was a little bland. It needed something to give it more flavor.
This was super easy and tasty!! As another reviewer suggested, reserve more pasta water than you may need! I used about a cup of pasta water and I sauteed the corn with 1 shallot. I cut the cherry tomatoes in half and used spinach instead of arugula because I already had spinach. I cooked 1lb of pasta but ended up only using about 3/4 or so of it. I also left it on the heat with the goat cheese and once that was melted down, I add the spinach. Yum!
This was great and simple! A really nice summer dish that is filling but also works for meatless Mondays. One tip: Reserve more pasta water than you think you need. I saved about 1.75 cups and used almost all of it to make it more saucy (also to help loosen up the leftovers still in the pot).
My family really liked this! It’s a good pasta meal for summer as it’s fairly light. It comes together quickly too. I used grape tomatoes instead of cherry. Next time I will halve them before cooking so they cook down a bit more and release more juices.
Saw this in the recent magazine and wanted to try it as an easy weeknight meal and it was not good. My husband and I both didn’t like the taste and we ended up throwing our dinner in the trash. Very disappointed!