A simple and easy pasta dish that lends itself to tweaking based on whatever fresh or frozen vegetables you have on hand. And that's all I have to say about that.
Ingredients
12 oz pasta
1 Tablespoon olive oil
2 leeks
4 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup corn (fresh or frozen)
1/2 cup dry white wine
3/4 cup half-n-half [or cream]
2 cups baby arugula or spinach
1/4 cup grated pecorino or parmesan
Directions
1 Tablespoon olive oil
2 leeks
4 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup corn (fresh or frozen)
1/2 cup dry white wine
3/4 cup half-n-half [or cream]
2 cups baby arugula or spinach
1/4 cup grated pecorino or parmesan
Directions
(1) Cook the pasta according to package directions. Drain.
(2) Chop leeks in half, discarding dark green leaves. Slice white and light green section in half lengthwise. Slice into thin halfmoons.
(3) Peel garlic. Slice into thin slivers.
(4) Heat oil in a large skillet over medium-high heat. Add leeks, garlic, salt, and pepper. Cook, stirring occasionally, until tender (3 to 4 minutes).
(5) Add corn and wine. Simmer until corn is tender (2 to 3 minutes).
(6) Stir in half-n-half and arugula. Simmer until arugula is wilted.
(7) Add pasta to sauce; toss to combine OR serve pasta and sauce separately. Sprinkle with cheese before serving.
Kid Participation: None.
Kid Participation: None.
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