RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1379
| View Recipe |
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| Recipe Name: |
Fresh Rigatoni with Sungold Tomatoes, Arugula and Sweet Corn |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.41
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This pasta recipe is deceptively simple. Look for Sungold tomatoes which have tender, melting skins, or substitute the sweetest cherry tomatoes you can find. This recipe is a favorite summer after summer. Pairs well with Redwood Creek Chardonnay.
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Ingredients:
3 Each corn, fresh, yellow kernals sliced from the cobs
1 to taste salt and pepper
1 Bunch arugula washed and de-stemmed
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Directions:
Drop pasta in salted boiling water and cook to al dente, about 4 minutes. Drain, reserving a splash of cooking liquid.
Heat olive oil and garlic together, cooking until garlic is slightly golden and a bit caramelized.
Add tomatoes, corn, chili flakes and salt and pepper to pan. Cook for 1 minute. Add pasta to pan along with the splash of cooking liquid. Swirl to emulsify.
Add Arugula and butter and toss until fully incorporated. Check seasonings.
Serve with cheese shaved over the top of each serving. |
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| Nutrition per Serving: |
| Calories: |
1078 |
Total Carbs: |
189.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
17.4 |
Protein: |
32.21 |
| Fiber: |
14.53 |
Sodium: |
97.02 |
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