Vegetarian

Creamy Pasta with Leeks, Corn and Arugula is for Dinner.

Creamy Pasta with Leeks, Corn and Arugula takes 10 minutes to prepare.

Creamy Pasta with Leeks, Corn and Arugula takes 20 minutes to cook.

Creamy Pasta with Leeks, Corn and Arugula makes 4 servings.

The ingredients for Creamy Pasta with Leeks, Corn and Arugula are:

Box of Long Pasta(recipe says fettuccine but I used linguine)
1 tblsp olive oil
2 leeks (white and light green parts), cut into half moons
4 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 wine
3/4 cup heavy cream
2 cups baby arugula
1/4 grated pecorino
salt and pepper-just a dash each when it is called for in the directions

Here is how you make Creamy Pasta with Leeks, Corn and Arugula:

-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 servingNumber of Servings: 4Recipe submitted by SparkPeople user ELINOR_RIGBY.

The nutritional information for Creamy Pasta with Leeks, Corn and Arugula is:

• Servings Per Recipe: 4
• 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