Rating: 4 stars
5254 Ratings
  • 5 star values: 1
  • 4 star values: 5253
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This delicious pasta was the fastest and simplest to prepare of all the winnersMore Quick Pastas

January 2010

Gallery

Credit: © Quentin Bacon

Recipe Summary test

total:
25 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook the fusilli until al dente, then drain.

    Advertisement
  • 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.

Suggested Pairing

Luscious, aromatic Chardonnay from Italy's Friuli region.

Advertisement