- 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)
- Serves 4
- Hands-on Time: 10 minutes
- Total Time: 20 minutes
Cook pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine, simmer until corn is tender, 2 to 3 minutes; stir in the cream.
Add the pasta, season with 1/2 teaspoon of salt and 1/4 teaspoon pepper, and toss to combine; fold in arugula. Sprinkle with the pecorino before serving
"Weeknight Meals: Creamy Fettuccine with Leeks, Corn and Arugula." Real Simple Magazine. June 2010: 256.
I absolutely LOVE, LOVE, LOVE Real Simple magazine. It seems that over the past couple of months with their revamping of their brand and magazine, the recipes in Real Simple just haven't gotten my mouth watering, but this month there are a plethora of choices! Thank Goodness!!! Jean Paul and I have several picked out to review throughout June. We both especially love their recipes in their "Five Easy Dinner" section. These recipes are usually really super good, and easy to make which is always nice on those days like Sunday when you're trying to get done with all of the household chores before the work week starts up again. This was one of the recipes in this months issue.
And to our delight, it was another winner!
The combination of leeks, (Oh, how I LOVE the leek!) corn and arugula made the creamy dish light and summery. Arugula is THRIVING on the farms right now.
We used a boxed white wine that we found on one of our shopping trip out at Target. The different flavors (Merlot, Chardonnay, Cabernet Sauvignon, Pinot Grigio, Australian Chardonnay, Cabernet Sauvignon/Shiraz blend and Red and White Sangria) come in both a larger cube, or broken down into four juice boz sizes which is ideal for cooking. Although, I will admit opening a full bottle to cook with and have a little to sip while cooking will not be shunned from us! Anything to make the experience more enjoyable.
For a cream sauce, again, it was very light and the pecorino was the final salty taste that pulled the flavors all together.
We both enjoyed it and will revisit this one again soon. Let us know what YOU think of the recipe here.