Creamy Fettuccine With Leeks, Corn and Arugula

Name: Creamy Fettuccine With Leeks, Corn and Arugula
Cuisine: European, Italian, Mediterranean
Ingredients: 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); 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)

3 steps

From Real Simple magazine

Updated at: Thu, 17 Aug 2023 04:49:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories513.5 kcal (26%)

Total Fat24.8 g (35%)

Carbs53.8 g (21%)

Sugars3.2 g (4%)

Protein14.7 g (29%)

Sodium325.7 mg (16%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ouncesfettuccine

1 tablespoonolive oil

2leeks

white and light green parts, cut into thin half-moons

4 clovesgarlic

thinly sliced

kosher salt

black pepper

1 cupcorn kernels

from 2

½ cupdry white wine

¾ cupheavy cream

2 cupsbaby arugula

¼ cuppecorino

grated

Instructions

Step 1

1. Cook the pasta according to the package directions.

Step 2

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.

Step 3

3. 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.