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Campanelle with Corn, Scallions, and Arugula

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 serving

Calories2909.7 kcal (145%)

Total Fat113.5 g (162%)

Carbs385.7 g (148%)

Sugars28.7 g (32%)

Protein93.3 g (187%)

Sodium2429.9 mg (121%)

Fiber20.6 g (74%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ cupchicken stock

2 tablespoonsextra-virgin olive oil

2 ouncessliced smoked bacon

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

View on Martha Stewart

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Notes

1 liked

0 disliked

Delicious

Easy

Fresh

Go-to

One-dish

Tam D· last year

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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