Fusilli with Creamed Leek and Spinach
You can never have too many main course recipes, so give Fusilli with Creamed Leek and Spinach a try. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 588 calories, 14g of protein, and 29g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 25 minutes. A mixture of leek, heavy cream, fusilli, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
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.
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.