Are you ready for an easy and delicious main dish? This is it! I love summer meals because I tend to make lighter, fresh dishes and this one was a hit all around in my family.
CREAMY FETTUCCINE WITH LEEKS, CORN, AND SPINACH
16 oz fettuccine
1 TB olive oil
2 leeks (white and light green parts) cut into thin half-moons
4 cloves garlic, thinly sliced (or minced if you prefer)
Kosher salt and black pepper
1 C corn kernels (from 1-2 ears, or frozen)
1/2 C low sodium chicken broth
1 C heavy cream
3 C baby spinach
1/3 C grated romano or parmesan cheese
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the spinach, corn and broth and simmer until the corn is tender and spinach is wilted, 2 to 3 minutes; stir in the cream.
Add the pasta, season with 1/2 tsp salt and 1/4 tsp pepper, and toss to combine. Sprinkle with the cheese before serving.
TIP ON LEEKS: Leeks tend to be pretty dirty and gritty if not washed properly. After chopping your leeks, place them in a bowl filled with cold water and allow to soak for about 5 mintes, occassionally breaking them up and moving around a bit with your hands. After 5 minutes take them out of the water by skimming them off the top. Just place them on a towel to drain. You don't want to drain them by pouring it all in a colander because the bottom of your bowl will have all the dirt in it. Gets them nice and clean!