FUSILLI WITH CREAMED LEEK AND SPINACH
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
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
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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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