Tasty Tuesdays: Creamy Fettuccine with Corn & Arugula

Welcome to Tasty Tuesdays!

This might be my new favorite summer pasta dish {and you know I have a lot of summer pastas on the blog!}.  This was really good and I'm definitely going to be making it again.

{ Original recipe from Real Simple Magazine.  I've changed it a little and added the cherry tomatoes.  Find the original recipe right here }

Ingredients:

- 12 ounces fettuccine

- 1 tablespoon olive oil

- 2 leeks {white & light green parts, sliced thin}

- 2 cloves garlic, minced

- 1 cup corn kernels {from 2 ears or frozen}

- 1/2 cup dry white wine

- 3/4 cup heavy cream

- 2 cups arugula

- 1 cup cherry tomatoes; halved or quartered

- salt & pepper

- shaved Parmesan for serving

1.  Cook pasta according to package instructions; drain and set aside.

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.

3.  Add the corn, tomatoes, and wine. Simmer until the corn is tender, 2 to 3 minutes. Stir in the cream.

5.  Add pasta; season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine. Fold in the arugula. Sprinkle with the cheese before serving.

What did you cook this week?

Party Rules:

1.  Add a link to the post you are linking up back to this post

OR

2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button on my sidebar.  Thanks!