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Campanelle with Corn, Tomatoes and Arugula

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Campanelle with Corn, Tomatoes and Arugula

Name: Campanelle with Corn, Tomatoes and Arugula
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

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.