Creamy Pasta with Leeks, Corn & Arugula
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Box of Long Pasta(recipe says fettuccine but I used linguine)1 tblsp olive oil2 leeks (white and light green parts), cut into half moons4 cloves garlic, thinly sliced or minced (I just used the pre-chopped kind and it worked)1 cup corn kernels(from 1-2 ears, or frozen)1/2 cup dry white wine3/4 cup heavy cream2 cups baby arugula1/4 grated pecorinosalt and pepper-just a dash each when it is called for in the directions
-cook the pasta according to the package directions
-meanwhile, heat the oil in a large skillet over medium-high heat.
-add the leeks, garlic, dash salt and pepper, and cook stirring occasionally, until tender, 3-4 minutes.
-add the corn and wine and simmer until the corn is tender, 2-3 minutes; stir in the cream
-add the pasta, season to taste with salt and pepper and toss to combine
-fold in the arugula
-sprinkle with pecorino (or parmesan if you prefer that) before serving
Number of Servings: 4
Recipe submitted by SparkPeople user ELINOR_RIGBY.
-meanwhile, heat the oil in a large skillet over medium-high heat.
-add the leeks, garlic, dash salt and pepper, and cook stirring occasionally, until tender, 3-4 minutes.
-add the corn and wine and simmer until the corn is tender, 2-3 minutes; stir in the cream
-add the pasta, season to taste with salt and pepper and toss to combine
-fold in the arugula
-sprinkle with pecorino (or parmesan if you prefer that) before serving
Number of Servings: 4
Recipe submitted by SparkPeople user ELINOR_RIGBY.
Nutritional Info Amount Per Serving
- Calories: 420.1
- Total Fat: 24.6 g
- Cholesterol: 75.9 mg
- Sodium: 282.4 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 5.3 g
- Protein: 11.7 g
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