Fusilli With Creamed Leek and Spinach

Ingredients

• 3/4 lb 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, coarsely chopped (4 ounces)
• 1/2 cup lightly packed basil leaves, finely chopped
• kosher salt & freshly ground black pepper

Directions

1. 1

   In a large pot of boiling salted water, cook the fusilli until al dente (as per the instructions on the box), then drain.

2. 2

   Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes.

3. 3

   Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes.

4. 4

   Add the spinach and cook until wilted, about 2 minutes.

5. 5

   Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute.

6. 6

   Remove from the heat, add the chopped basil and toss. Season with salt and pepper.

7. 7

   Spoon the fusilli into bowls and serve.