Campanelle with Corn, Scallions, and Arugula

Campanelle with Corn, Scallions, and Arugula
11 Ingredients
  • 4 cups corn (from 5 ears)
  • 1/2 cup chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces sliced smoked bacon, chopped
  • 4 tablespoons unsalted butter
  • 1 red thai chile, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved)
  • 3 scallions, white and pale-green parts only, thinly sliced
  • 2 cups baby arugula
  • Garnish: shaved parmigiano-reggiano or parmesan cheese
Nutrition
394
20% daily value
8 servings
                                       
                                            balanced
     

Fat

22% 14

Saturated

28% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

19% 58

Carbs (net)

- 54

Fiber

15% 4

Sugars

- 7

Sugars, added

- 0

Protein

23% 11

Cholesterol

7% 20

Sodium

17% 407

Calcium

3% 26

Magnesium

15% 63

Potassium

9% 401

Iron

8% 1

Zinc

12% 1

Phosphorus

28% 194

Vitamin A

7% 64

Vitamin C

16% 14

Thiamin (B1)

16% 0

Riboflavin (B2)

8% 0

Niacin (B3)

18% 3

Vitamin B6

16% 0

Folate equivalent (total)

12% 48

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

1% 0

Vitamin E

6% 1

Vitamin K

15% 18
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