Fusilli with Creamed Leek and Spinach

This simple pasta dish is quick and easy to prepare and will be enjoyed by all.


Ingredients:

3/4 pound(s) fusilli
1 1/2 tablespoon(s) extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup(s) heavy cream
4 cup(s) packed baby spinach, coarsely chopped
1/2 cup(s) lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper


Directions:

1.In a large pot of boiling salted water, cook the fusilli until al dente, 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. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.

3.Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil, and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.