Monday, June 20, 2011

Creamy Fettuccine with Leeks, Corn, and Spinach

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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. 

Serves 4-6

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!

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