Wednesday, September 5, 2012

A New Recipe Called Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce

Ok, so I cook occasionally. I won't tell you how many times I actually cooked dinner at home during the last 3 weeks because it's embarrassing.  But, I've decided to turn over a new leaf.  I've begun meal planning again.  I've decided to get some different, better food back on the table.  Because, I was in a rut.  I preferred Hamburger Mac (no one was complaining though) to something a little more healthy.

So, my first try back to interesting but easy cooking was something with a crazy name but a pretty yummy and fresh looking picture. I have also wanted to know what the hype was about arugula so, I thought this would be perfect.  Especially since Utah corn is at its prime.  Yum.  Here are a few notes:

1.  I used frozen ravioli. Costco kind with the spinach in it.  They said I could.  Agnolotti is basically ravioli.  It just sounds more special.
2.  My ravioli did not have mushroom in it.   So I actually put in some white mushrooms for my husband.  And picked them all out of my bowl at dinner time.
3. Most important discovery:  I hate arugula.  It's gross. If you like it, pardon.  But if you don't like it, you know what I'm talking about.  Andrew took a bite and said, "What tastes so bitter?"  Yeah, so we both ate around the arugula.  If you want the rest of my arugula in the fridge, it's yours.

So if I were to make this again here are the good things:

1.  Great for meatless Monday.
2. Fast
3. My corn was white and awesome and fresh and inexpensive.  Delish.
4.  It was pretty healthy.
5.  We ate it with garlic bread.   Bueno.
6.  Substitute the stinking arugula with spinach.  That would be good.  And don't put a full 5 oz in.  That's a lot.  Maybe half of that?

Theirs (Better Homes and Gardens)


The Recipe:

2 ears sweet corn on the cob
18 oz wild mushroom agnolotti or ravioli
2 Tbsp extra virgin olive oil
1 small onion thinly sliced
1 clove garlic thinly sliced (I have the jar of costco minced for ease)
2 medium tomatoes, cored and chopped
2 Tbsp unsalted butter
5 oz baby arugula (6 cups)  *too much!  Sub spinach if you don't like arugula
2 oz Parmigiano-Reggiano finely shredded (I used shredded parm)

1.  Bring large pot of salted water to boil.  Shave corn off the ears with knife and reserve.  Add the cobs and agnolotti to water, set timer for 6 min.
2.  Meanwhile, for pan sauce, heat oil in large skillet over med-high heat.  Add onion and garlic.  Cook until fragrant about2 min.
3.  Add corn kernels to skillet; cook over med-high heat until bright and crisp tender; 1 min.  Add the tomatoes (and mushrooms if adding) and toss until they begin to release some juices, about 2 min more.
4.  Drain the pasta, reserving 1/4 cup cooking liquid.  Discard cobs.  Add pasta back to the pot with the reserved cooking water, corn mixture and butter.  Gently toss over low heat to melt butter.  Stir in arugula and toss until just wilted.  Divide among four bowls and top with finely grated cheese.
4 servings.

566 cal
6g fiber
(in case you were wondering)

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