Fusilli With Creamed Leek and Spinach

Recipe by januarybride
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 34
    lb fusilli
  • 1 12
  • 1
    large leek, white and light green parts only, thinly sliced
  • 4
    cups packed Baby Spinach, coarsely chopped (4 ounces)
  • 12
    cup lightly packed basil leaves, finely chopped
  • kosher salt & freshly ground black pepper
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DIRECTIONS

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