Monday, January 18, 2010

Creamy Leeks and Spinach...and Pasta too

Here's a quick yummy pasta I made last night:

Fusilli with Creamed Leek and Spinach (adapted from Food & Wine)

1 lb fusilli
1 1/2 tbsp olive oil
2 medium leeks, thinly sliced
2 c heavy cream
5 c baby spinach, coarsely chopped
1/3 c lightly packed basil leaves, finely chopped
salt and pepper

Cook the fusilli and drain
Meanwhile, heat the olive oil and add the leeks
Cook over moderate heat until softened, approx 10 minutes
Add the cream and simmer until thickened, 5-8 minutes
Add the spinach and simmer until wilted, approx 3 minutes
Combine the fusilli and the cream mixture and toss until coated
Add the basil and toss
Add salt and pepper to taste