| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 6 ears of corn
- Kosher salt
- 1 pound campanelle or fusilli pasta
- 5 tablespoons extra-virgin olive oil
- 2 1/2 pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced
- 3 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes
- 2 bunches Tuscan kale, stems removed, leaves cut into strips
- 2 bunches scallions (white and light green parts), chopped
- 4 tablespoons unsalted butter, cubed
- Freshly ground pepper
Instructions
- Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot and fill with water; season with salt. Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain. Discard the cobs.
- Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl.
- Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes. Add the pasta and 1/2 cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 663 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 12 g |
| Sugar | 13 g |
| Protein | 24 g |
| Cholesterol | 20 mg |
| Sodium | 1205 mg |
Reviews
This made WAY too much food. I even cut the recipe in half after seeing another review about how much it made and I’m still going to have a ton of leftovers. The flavor is okay, I think it needs more spices but the flavors if the mushrooms come through really nicely.
Dont think I’d make this again, but it was okay for a new thing.
Made this with our summer Farmer’s Market bounty. Loved the slight bite of curly kale with the earthiness of the mushrooms, perfectly married with the creamy sweetness of fresh corn. Just a hint, turn down the heat when wilting the kale and add the garlic right before adding the other ingredients. Burnt garlic is always a bummer!
This recipe truly was a sum of the ingredients. If you like corn, kale, pasta, mushrooms, etc, you’ll like it, but it’s nothing “special”. It’s easy enough to prep all the ingredients but it does take a lot of time. Also, realize that when you combine the amount of ingredients shown, it makes WAY more than 6 servings; we were eating it for days! While eating leftovers one night, I mixed in a creamy lemon-dill sauce I had on hand; that finally gave it some character!
As little labor-intensive to put together, and it helps to prep and chop the veggies in advance, but the flavor is SOOO WORTH IT!!! Omg, I love this one and I was totally skeptical at first. YUMMY!!