Rating: 3.5 stars
422 Ratings
  • 5 star values: 119
  • 4 star values: 130
  • 3 star values: 61
  • 2 star values: 80
  • 1 star values: 32
Kate Merker

Gallery

Credit: Marcus Nilsson

Recipe Summary test

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain.

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  • 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.

Nutrition Facts

596 calories; fat 24g; saturated fat 13g; cholesterol 66mg; sodium 663mg; protein 17g; carbohydrates 80g; sugars 7g; fiber 5g; iron 4mg; calcium 182mg.
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