Cavatappi with Corn, Tomatoes and Arugula

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Ingredients

  1. 1 lb cavatappi or campanelle
  2. 1/4 c plus 2 tablespoons extra virgin olive oil
  3. 1 1/2 c corn kernels (from 2 ears)
  4. 2 c cherry tomatoes
  5. salt to taste
  6. pepper to taste
  7. 3 oz crumbled goat cheese or feta cheese
  8. 4 cups packed baby arugula

Instructions

  1. Bring a large pot of water to a boil.
  2. Add the pasta and cook as the label directs.
  3. Reserve 1 cup cooking water, then drain.
  4. Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat.
  5. Add the corn and cook, stirring, until browned, 4 to 6 minutes.
  6. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
  7. Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes.
  8. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
  9. Remove from the heat and stir in the goat cheese.
  10. Working in two batches, add the arugula and stir until lightly wilted.

Picture of Recipe

Cavatappi with Corn, Tomatoes and Arugula - Picture of Recipe
Cavatappi with Corn, Tomatoes and Arugula - Picture of Recipe
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Salad,Side Dish
Type of Food: Pasta Dish
Key Ingredient: Pasta,Arugula,Corn,Tomatoes
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop

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