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Creamy Fettuccine with Corn + Arugula

A simple, fresh, and veggie-heavy pasta dish featuring sweet corn, peppery baby arugula, and a rich yet light creamy sauce. Perfect as a summery vegetarian meal, it can also be topped with grilled chicken for meat-eaters.
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Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine or linguine 3/4 box
  • 1 tablespoon olive oil
  • 2 leeks white + light green parts only, cut into thin half-moons
  • 4 cloves garlic thinly sliced
  • kosher salt + cracked black pepper to taste
  • 1 cup corn kernels from 1 to 2 fresh ears, or frozen
  • 1/2 cup dry white wine
  • 3/4 cup half-and-half
  • 2 cups baby arugula 1 1/2 ounces
  • 1/4 cup grated pecorino or parmesan 1 ounce

Method
 

  1. Cook the pasta according to the package directions. Reserve 1/2 cup of cooking liquid, set aside, + drain.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, 1/2 teaspoon salt, + 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes.
  3. Add the corn + wine. Simmer until the corn is tender, 2 to 3 minutes.
  4. Stir in the half-and-half. Add the pasta, season with 1/2 teaspoon salt + 1/4 teaspoon pepper, + toss to combine. Fold in the arugula. If needed, add a little of the reserved pasta cooking liquid to achieve your desired consistency (i only added about 1/8 cup). Add more salt/pepper if needed.
  5. Sprinkle with the pecorino or parmesan immediately before serving.