Recipe – Creamy Fettuccine with Leeks, Corn and Baby Spinach

Just this week, I cooked this recipe for some dear friends.  It is easy to double as well as has an easy place in the cooking process to stop/start again so that the food is hot when your guests are ready to eat.

Creamy Fettucini with Leaks, Corn and Baby Spinach

16 oz. box fettuccine
4 leeks sliced thin (white and light green)
8 cloves garlic, pressed or sliced thin
salt and pepper
2 c. frozen corn
1 c. dry white wine
1 c. heavy cream
4 c. baby spinach (or arugula)
1 c. grated pecorino or parmesan cheese

Cook pasta according to package directions.

Meanwhile, heat the oil in a large skillet over medium high heat.  Add the leeks, garlic salt and pepper and cook, stirring occasionally until tender, about 3- 4 min.  Add the corn and wine and simmer until corn is tender, about 2-3 min.  Stir in the cream.

Add pasta, season with more salt/pepper and toss to combine.  Fold in the spinach.  Sprinkle with cheese before serving.

OR…

If you don’t know exactly when your guests are arriving, switch the order.  What I do is put a large pot of water on to boil and begin that process, but don’t put the pasta in yet.  Prepare the sauce as stated above, but stop just before you add the cream.  Take the sauce off of the heat (or reduce to very low temp) and wait for your guests’ appetites.
As soon as you all are ready, throw the pasta in the boiling pot of water, put the sauce back on the heat, add the cream, (you can add some parmesan cheese to the sauce to thicken it up if it looks too runny).  From that point on, continue with the recipe as written.

If you try it, let me know what you think!

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