CREAMY FETTUCCINE WITH LEEKS, CORN, AND ARUGULA

 

  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • 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

Notes

Food for Pregnant Taylor

*Could add Chicken

Categories: Main Dish  Pasta  Side Dish  Vegetable 

Author Credit: Real Simple

Website Credit: http://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-leeks-corn-arugula-recipe-00000000034253/index.html

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