Creamy Fettuccine With Corn and Arugula

Creamy Fettuccine With Leeks, Corn, and Arugula
Marcus Nilsson
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preparation
10
minutes
cooking
20
minutes
Serves 4

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. Drain.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat.
  3. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes.
  4. Add the corn and wine. Simmer until the corn is tender, 2 to 3 minutes. Stir in the cream.
  5. 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 serving.
Kate Merker
June 2010

Nutritional Information

  • Per Serving
  • Calories 596
  • Fat 24 g
  • Sat Fat 13 g
  • Cholesterol 66 mg
  • Sodium 663 mg
  • Protein 17 g
  • Carbohydrate 80 g
  • Sugar 7 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 182 mg
What does this mean? See Nutrition 101.

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