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CREAMY FETTUCCINE WITH LEEKS, CORN, AND ARUGULA
Creamy Fettuccine With Leeks, Corn, and Arugula
Food for Pregnant Taylor
*Could add Chicken
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PrintINGREDIENTS
- Cooking Time: 10
- Servings: 4
- Preparation Time: 10
- 12 ounces fettuccine (3⁄4 box)
- 1 tablespoon olive oil
- 2 leeks (white and light green parts), cut into thin half-moons
- 4 cloves garlic, thinly sliced
- kosher salt and black pepper
- 1 cup corn kernels (from 1 to 2 ears, or frozen)
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 2 cups baby arugula (1 1⁄2 ounces)
- 1/4 cup grated pecorino (1 ounce)
DIRECTIONS
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.
3. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before servin
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Author: Real Simple
Website Credit: http://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-leeks-corn-arugula-recipe-00000000034253/index.html
Website Credit: http://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-leeks-corn-arugula-recipe-00000000034253/index.html
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