The Chenry Show: Creamy Fettuccine with Spinach and Corn

I think leeks are just the bee's knees. There are few recipes that include leeks that I won't immediately "pin" to try. I came across a recipe from Real Simple for Creamy Fettuccine with Corn and Arugula and not only did it look yummy but it had leeks...so I added it to the docket for this week. Once we got to the grocery store, it was tweaked a bit for availability, simplicity, and our tastes...so enjoy!

Creamy Fettuccine with Corn and Spinach

Ingredients

1 box of fettuccine noodles
1 tablespoon of extra virgin olive oil
2 leeks (roughly chopped)
4 cloves of garlic (minced)
1 can corn (drained and rinsed)
A splash of white wine vinegar
1 cup of heavy whipping cream
2 cups of baby spinach
Parmesan cheese for garnish
Salt and Pepper to taste

Directions

Start by cooking your pasta according to packaging instructions. While that is happening, heat your oil in a large skillet over medium heat. Toss in your leeks, garlic, and a bit of salt and pepper. Let that cook for 3-4 minutes or until tender.

Then, add in your corn and a splash of white wine vinegar. Let that cook another 2 to 3 minutes.

Next, fold in your spinach and let that cook another 2-3 minutes.

When the spinach has darkened in color and wilted slightly, reduce your heat and add your cream.

By this time, your pasta should be good to go. Drain and combine with your beautiful and wonderfully smelling leek/spinach/corn/cream mixture.

Toss, sprinkle with a bit of salt/pepper, and prep for serving. We scooped into bowls and sprinkled Parmesan cheese on top...yum! Chris also made some awesome garlic bread that was a fabulous addition!

Chris and I loved it. It is by no means healthy, but it is delicious! I'm super looking forward to tearing into the leftovers for lunch! But, I am sure you are more curious as to what little Miss Lillian Mae thought of all this.

Well...