Creamy Fettuccine With Corn and Arugula
Serves 4| Hands-On Time: | Total Time:
- 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)
- Cook the pasta according to the package directions. Drain.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes.
- Add the corn and wine. Simmer until the corn is tender, 2 to 3 minutes. Stir in the cream.
- 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.
- 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 .
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.)