CLASSIC pasta fusilli with creamed leek and spinach
         

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This is a very simple, and quick, pasta to prepare -- one just needs the greens at the ready! Corkscrews shine in this recipe near and dear to our hearts: so simple, so pure, with fresh ingredients, and so tasty.

for the sauce:

  • one clove chopped garlic, peeled and finely chopped
  • two tablespoons olive oil
  • one large leek, white and light green parts only, thinly sliced
  • one cup heavy cream
  • four cups baby spinach, tightly packed, coarsely chopped
  • one-half cup basil, finely chopped
  • salt and pepper

for the pasta:

  • one pound of fusilli (or farfalle or even strozzapreti)

In a saute pan over medium heat, add the olive oil. Add the garlic and cook for fifteen seconds.  Add the sliced leeks and cook over medium heat until soft, about six minutes.

Add the cream and simmer over light heat until the sauce is slightly thickened, about four minutes. Add the spinach, a teaspoon of salt and some freshly ground pepper, and cook for two minutes, stirring.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.

Drain and combine with the sauce over a medium heat. Add the chopped basil and toss. Taste for salt and pepper.

Serve in warmed bowls.


 

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