So.... about me posting EVERYTHING I eat and the nutritional values.... Ummm... Well, maybe I shouldn't have said I would start that the week of Spring Break! I will post an entire post later with the details of our fabulous trip! Also, before I forget this Friday is girls night! It's at 6:30 at Haley's house! I am sending out an email with directions! Please being a snack and lots of laughter!
Anywho. This is what I made for dinner last night. Fusilli with creamed Leek and Spinach. And here's how you can make it too!
25 min | 5 min prep
SERVES 4
- 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
- Dash of Paprika
- Sprinkle of Parmesan
- Spoon of garlic
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 a dash of Paprika.
A few twists of crushed black pepper.
Add a spoon full of fresh garlic
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 and a sprinkle of Parmesan Spoon the fusilli into bowls and serve.
Hope you love this as much as our family did! The calories are a little over 500 per serving (this makes 4) but it tastes way worse for you!
