Fusilli with Creamed Leek and Spinach

Recipe created by SheKnows on Apr 4, 2011
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Prep: 10 min
Cook Time: 12 min
Total: 22 min
Serving: 4 Servings

When paired with a bottle of Sangiovese or Rosso Piceno Superiore, this creamy leek, spinach and fresh basil pasta dish becomes sophisticated and entertainment-worthy fair.

Ingredients

3/4 pound 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
1/2 cup lightly packed basil leaves, finely chopped
Sea salt and freshly ground pepper

Directions

Cook the fusilli according to package directions and drain well.
In the meantime, place the olive oil in a large sauté pan over medium heat. Once hot, add the leek, cover the pan and cook for 10 minutes.
Pour in the cream and simmer the mixture for 5 minutes, then stir in the spinach and cook for 2 minute more.
Transfer the cooked pasta to the pan, and toss to coat. Add the basil and sprinkle the mixture with a few pinches of salt and pepper to taste; toss once again and then serve immediately.