Mushroom Agnolotti with Corn, Tomatoes, and Arugula Pan Sauce

Total Time: 30 minutes

2 ears sweet corn on the cob

18 oz. wild mushroom agnolotti or ravioli

2 Tbsp EVOO

1 small onion, thinly sliced

1 clove garlic, thinly sliced

2 medium tomatoes, cored and chopped

2 Tbsp. unsalted butter

5 oz. baby arugula (6 cups)

2 oz. Parmigiano-Reggiano or pecorino cheese, finely shredded

1. Bring a large pot of generously salted water to a boil. Shave corn off the eats with a knife and reserve. Add the cobs (to release corn starches and add richness) and agnolotti to water; set timer to 6 minutes.

2. Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until fragrant, about 2 minutes.

3. Add corn kernels to skillet; cook over medium-high heat until bright and crisp-tender, 1 minute. Add the tomatoes and toss until they begin to release some juices, about 2 minutes 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 ove rlow heat to melt butter. Stir in arugula and toss until just wilted. Divide among four bowls and top with finely grated cheese. Makes 4 servings.

Each Serving: 566 cal, 31 g fat, 102 mg chol, 1,075 mg sodium, 55 g carb, 6 g fiber, 23 g pro.