5-Ingredient Recipe: Fusilli with Creamed Leek and Spinach

By Food & Wine

Simmering leeks in cream is an easy way to create a quick but hearty sauce for this simple pasta. Fantastic Quick Pastas

© Quentin Bacon Fusilli with Creamed Leek and Spinach
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 (4 ounces), coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper

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.

More from Food & Wine
More Quick Pastas
Fast Weekday Pastas
Healthy and Delicious Pastas
Vegetarian Pasta Recipes
Leek Recipes