20 Min. Meal Recipe: Creamy Fettuccine With Corn and Arugula

Creamy Fettuccine With Corn and Arugula
Creamy Fettuccine With Leeks, Corn, and Arugula

  • 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)


  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.Cooking  Variation Tips:  Instead of heavy cream might like to try half and half. Might try cherry tomatoes (split in 4ths), and vermouth instead of white wine.

Credit: Recipe  By  Kate Merker, June, 2010. Copyright © 2014 Time Inc. Lifestyle Group. All rights reserved.


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