Best 4 Campanelle With Corn Scallions And Arugula Recipes
Feast your eyes on Campanelle with Corn, Scallions, and Arugula, an Italian pasta dish that bursts with summer flavors. This vibrant recipe combines the sweetness of corn, the sharpness of scallions, and the peppery bite of arugula, creating a symphony of tastes in every bite. The campanelle pasta, with its unique bell-shaped form, perfectly captures the sauce, ensuring each morsel is bursting with flavor.
Dive into the world of pasta and explore three additional recipes that offer unique culinary adventures. Indulge in the classic flavors of Carbonara, where salty pancetta, creamy eggs, and nutty Parmesan cheese intertwine to create a timeless dish. Embark on a vegetarian journey with Roasted Red Pepper Pasta, where the sweetness of roasted red peppers harmonizes with tangy goat cheese, creating a delightful symphony of flavors.
Lastly, tantalize your taste buds with Pesto Pasta, a vibrant and aromatic dish where fresh basil, pine nuts, and Parmesan cheese blend seamlessly to create a luscious green sauce that coats the pasta in a verdant embrace. Each recipe offers a distinct culinary experience that will transport you to the heart of Italy's culinary traditions. So, prepare your taste buds for a journey of flavors and discover the magic of pasta in all its glory.
SUNGOLD TOMATO CAMPANELLE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired.
CAMPANELLE WITH CORN, SCALLIONS, AND ARUGULA
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Puree 1 cup corn and the chicken stock in a blender.
- Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.
- Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.
CAMPANELLE WITH CORN, TOMATOES AND ARUGULA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
CAMPANELLE WITH FRESH ARUGULA AND PEAS
Campanelle means "little bells" in Italian, and its fluted shape is well-suited for a fresh, chunky tomato and basil sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- In a large pasta serving bowl place olive oil, tomatoes, basil, garlic, and salt.
- Boil the pasta, adding the peas in the last minute of cooking.
- Drain the pasta and peas. Toss into the tomato sauce with arugula.
- Serve with freshly grated Parmesan cheese.
Tips:
- Choose fresh ingredients: Using fresh, high-quality ingredients will make all the difference in the flavor of your dish. Look for sweet corn, crisp scallions, and tender arugula.
- Cook the campanelle pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the ideal texture for cooked pasta. It should be slightly firm to the bite, not mushy.
- Don't overcook the corn: Corn is best when it's cooked just until it's tender. Overcooked corn will be tough and chewy.
- Use a light hand with the olive oil: Too much olive oil will make the dish greasy. A few tablespoons are all you need.
- Season the dish to taste: Add salt, pepper, and red pepper flakes to taste. You may also want to add a squeeze of lemon juice or a splash of white wine vinegar.
Conclusion:
This campanelle with corn, scallions, and arugula is a light, flavorful dish that's perfect for a summer meal. It's easy to make and can be tailored to your own preferences. So next time you're looking for a quick and easy pasta dish, give this recipe a try!
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