Monday, April 5, 2010

Fusilli with Creamed Leek and Spinach

I found this pasta dish on the internet. It was easy and we all liked it. I served it with Chicken Sausages. Now that I've tried it once though, I would had a few cloves of garlic to the recipe when you cook the leek in the olive oil for flavor.
3/4 lb (12oz) Fusilli or Rotinni
1 1/2 TBSP olive oil
1 leek (white and light green parts only, thinly sliced)
1 cup heavy cream
4 cups baby spinach (coarsely chopped) (I just used a large handful)
1/2 cup lightly packed basil leaves (finely chopped) (or 1 tsp dried basil)
1/2-1 tsp salt
1/2 tsp pepper
I sprinkled a little shredded parmesan (not the canned kind) cheese on top and stired it in.
Boil pasta and set aside (add a little salt to the water). In a deep skillet, heat olive oil and add the chopped leek (a leek is the vegetable that looks like a monster sized green onion- they are usually sold in bunches of 3) and cook over med. heat until softened. Add cream and simmer until slightly thick- about 5 minutes. Add the spinach and the basil (if using dry), salt, and pepper and cook until spinach wilts- about 2 minutes. Add the cooked pasta into the skillet and toss with sauce. Remove from heat and add basil (if using fresh) and sprinkle parmasean cheese.

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