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.