Creamy Fettuccine With Corn and Arugula

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

Ingredients

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.
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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