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    You are in: Home / Recipes / Fusilli With Creamed Leek and Spinach Recipe
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    Fusilli With Creamed Leek and Spinach

    Fusilli With Creamed Leek and Spinach. Photo by Cookgirl

    1/2 Photos of Fusilli With Creamed Leek and Spinach

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    JanuaryBride's Note:

    One of the "Best Food and Wine Pasta Dishes" of 2009. States, "This delicious pasta was the fastest adnd simplest to prepare of all the winners." Feel free to top it off with some parmesean cheese and/or some lemon zest!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3/4 lb fusilli
    • 1 1/2 tablespoons extra virgin olive oil
    • 1 large leek, white and light green parts only, thinly sliced
    • 1 cup heavy cream
    • 4 cups packed Baby Spinach, coarsely chopped (4 ounces)
    • 1/2 cup lightly packed basil leaves, finely chopped
    • kosher salt & freshly ground black pepper

    Directions:

    1. 1
      In a large pot of boiling salted water, cook the fusilli until al dente (as per the instructions on the box), then drain.
    2. 2
      Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes.
    3. 3
      Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes.
    4. 4
      Add the spinach and cook until wilted, about 2 minutes.
    5. 5
      Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute.
    6. 6
      Remove from the heat, add the chopped basil and toss. Season with salt and pepper.
    7. 7
      Spoon the fusilli into bowls and serve.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    • on February 10, 2010

      45

      Easy yet elegant dish. I accidentally purchased penne and not fusilli but at least it was the correct pasta shape for this recipe. (Confused myself looking at Lori Mama's photo.) I felt the dish were missing something and I added a pinch of freshly grated nutmeg to the cream sauce. A light sprinkle of Greek myzithra and the lemon zest on top made for a very delicious and quick meal. Reviewed for Veg Swap #19-2010. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2010

      55

      Delicious. I didn't have the Fusilli on hand, so used Ziti. I added the suggested Parmesan and lemon zest. Made for New Kids on the Block Tag. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fusilli With Creamed Leek and Spinach

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 590.6
     
    Calories from Fat 257
    43%
    Total Fat 28.6 g
    44%
    Saturated Fat 14.6 g
    73%
    Cholesterol 81.5 mg
    27%
    Sodium 55.5 mg
    2%
    Total Carbohydrate 70.2 g
    23%
    Dietary Fiber 4.2 g
    16%
    Sugars 2.6 g
    10%
    Protein 13.8 g
    27%

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