Fusilli With Creamed Leek And Spinach Food

FUSILLI WITH CREAMED LEEK AND SPINACH

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 RICOTTA

Steps:

• bring a large pot of water to boil.
• add kosher salt and pasta, cook until aldente.
• meanwhile add olive oil to skillet.
• add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.
• mix ricotta, cream, nutmeg in a small bowl.
• stir into spinach and add butter.
• reduce heat and simmer 5 minutes.
• reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.
• drain pasta, add sauce and toss.
• top with grated parmigiano reggiano, serve.