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Campanelle with Corn, Scallions, and Arugula

1/2

Campanelle with Corn, Scallions, and Arugula

2/2

By Martha Stewart

Campanelle with Corn, Scallions, and Arugula

Prep:40min

Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.

Updated at: Mon, 20 Mar 2023 23:25:26 GMT

Nutrition balance score

Good

Glycemic Index

53

Low

Nutrition per recipe

Calories2912.4 kcal (146%)

Total Fat113.2 g (162%)

Carbs387.3 g (149%)

Sugars26.7 g (30%)

Protein92.7 g (185%)

Sodium2488 mg (124%)

Fiber21.6 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ cupchicken stock

2 tablespoonsextra-virgin olive oil

2 ouncessmoked bacon

sliced, chopped

4 tablespoonsunsalted butter

1red Thai chile

freshly ground pepper

1 poundcampanelle

or other shell-shaped pasta, such as orecchiette, cooked until al dente, 1 cup cooking water reserved

white and pale-green parts only, thinly sliced

2 cupsbaby arugula

Parmigiano-Reggiano cheese

Garnish, shaved, or Parmesan

Instructions

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Notes

1 liked

0 disliked

Delicious

Easy

Fresh

Go-to

One-dish

Tam D· 3 years ago

I used canned sweet corn and baby spring greens. Still turned out great. Will reserve double the pasta water in future to add in when the pasta gets drier a few minutes after tossing together

I used canned sweet corn and baby spring greens. Still turned out great. Will reserve double the pasta water in future to add in when the pasta gets drier a few minutes after tossing together

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