Campanelle with Corn Scallions and Arugula Recipe
Recipe By Martha Stewart-1
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
4.6
20 Rating -
Rate
Non Vegdiet
40minstotal
40minsPrep
40m.total
40m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Campanelle with Corn Scallions and Arugula Recipe
- 1/2 cup Corn
- 0.06 cup Chicken stock
- 1/4 tablespoon Extra virgin olive oil
- 1/4 ounce Sliced smoked bacon, chopped
- 1/2 tablespoon Unsalted butter
- 0.13 Red thai chile, finely chopped
- As required Coarse salt and freshly ground pepper
- 0.13 pound Campanelle or other shell shaped pasta, such as orecchiette, cooked until al dente
- 0.38 part Scallions, white and pale green only, thinly sliced
- 1/4 cup Baby arugula
- As required Garnish:shaved parmigiano reggiano or parmesan cheese
Nutrition
value
value
257
calories per serving
7 g Fat13 g Protein56 g Carbs9 g FiberOther
Current Totals
- Fat7g
- Protein13g
- Carbs56g
- Fiber9g
MacroNutrients
- Carbs56g
- Protein13g
- Fiber9g
Fats
- Fat7g
Vitamins & Minerals
- Calcium156mg
- Iron3mg
- Vitamin A55mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B984mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium79mg
- Manganese< 1mg
- Phosphorus159mg
- Selenium3mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-1