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Creamy Fettuccine With Corn and Arugula

Creamy Fettuccine With Leeks, Corn, and Arugula
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2010

Nutritional Information

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

Quick Tip

Wine rack on wall
Looking for a dry white wine for cooking? Try Sauvignon Blanc, Pinot Grigio, or Chablis. Avoid “cooking wines” sold in the condiment aisle of the supermarket; they lack flavor and often contain added salt. (In general, don’t cook with anything you wouldn’t drink.) 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.