Fusilli With Creamed Leek And Spinach

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 lb fusilli
• 1 1/2 tablespoons extra virgin olive oil
• 1 large leek, 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

Recipe

• 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 meanwhile, in a large, deep skillet, heat the olive oil. add the leek and cook over moderate heat until softened, about 10 minutes.
• 3 add the cream and simmer over moderate heat until slightly thickened, about 5 minutes.
• 4 add the spinach and cook until wilted, about 2 minutes.
• 5 add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute.
• 6 remove from the heat, add the chopped basil and toss. season with salt and pepper.
• 7 spoon the fusilli into bowls and serve.