Friday, July 16, 2010

thursday - fettucine with leeks, corn, and arugula

After getting extremely burned out in college due to a lack of both culinary knowledge and finances, I usually don't eat much pasta these days. However, I had two half-used packages in the pantry, which is why it's shown up twice this week. There are a lot of good whole grain pasta options these days (Barilla makes a really good one), but I used regular white pasta last night. I based the dish on this recipe from Real Simple magazine, but I substitued part-skim ricotta for the heavy cream, decreased the total amount of pasta, and increased the arugula. Overall, a very nice, summery pasta dish.

In semi-related news, we opened the first jar of dill pickles yesterday, and to quote my husband, Courtney, "They're like real pickles!" We were both pleasantly surprised that my first foray into actual pickle-making was such a success.

Fettucine with Leeks, Corn, and Arugula

8 ounces fettuccine (1/2 box)
1 tablespoon olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
Salt and pepper
1 cup corn kernels (from 2 ears)
1/2 cup dry white wine
1/2 cup part-skim ricotta
3 cups baby arugula
1/4 cup grated Parmesan

Cook the pasta according to the package directions, reserving 1/4 cup of cooking liquid prior to draining.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine, and simmer until the corn is tender, 2 to 3 minutes. Stir in the ricotta.

Add the pasta, season with salt and pepper, and toss to combine. Add the reserved cooking liquid one tablespoon at a time as needed if the sauce is too dry. Fold in the arugula. Sprinkle with Parmesan before serving.

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