Ingredients for Fusilli With Creamed Leek And Spinach
- 1 pound fusilli pasta
- Extra Virgin Olive Oil
- 2 cups thinly sliced leeks
- Heavy Cream
- Baby Spinach
- Basil Leaves
- Salt & Freshly Ground Black Pepper
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How to Make Fusilli With Creamed Leek And Spinach
- Bring a large pot of salted water to a boil. Add 1 pound of fusilli and cook until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
- Add 2 cups of thinly sliced leeks and cook until softened, about 10 minutes, stirring occasionally.
- Pour in 1 cup of heavy cream and simmer over medium heat until slightly thickened, about 5 minutes.
- Add 5 ounces of fresh spinach and cook until wilted, about 2 minutes.
- Add the cooked fusilli to the skillet and toss gently over low heat until coated in the creamy leek sauce, about 1 minute.
- Remove from heat and stir in 1/4 cup of chopped fresh basil.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately in bowls, topped with grated Parmesan cheese and a squeeze of lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
73g
Carbs
23g
