Creamy Fettuccine With Corn and Arugula

creamy-fettuccine-with-leeks-corn-and-arugula
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 596 calories
    • 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

Ingredients

  1. Check 12ounces fettuccine (3⁄4 box)
  2. Check 1tablespoon olive oil
  3. Check 2 leeks (white and light green parts), cut into thin half-moons
  4. Check 4cloves garlic, thinly sliced
  5. Check kosher salt and black pepper
  6. Check 1cup corn kernels (from 1 to 2 ears, or frozen)
  7. Check 1/2cup dry white wine
  8. Check 3/4cup heavy cream
  9. Check 2cups baby arugula (1 1⁄2 ounces)
  10. Check 1/4cup 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.