Best Fusilli With Creamed Leek And Spinach Recipes

FUSILLI WITH CREAMED LEEK AND SPINACH

Fusilli With Creamed Leek and Spinach image

One of the "Best Food and Wine Pasta Dishes" of 2009. States, "This delicious pasta was the fastest adnd simplest to prepare of all the winners." Feel free to top it off with some parmesean cheese and/or some lemon zest!

Provided by januarybride

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Fusilli with Spinach and Asiago Cheese image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.

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