Best 2 Fusilli With Creamed Leek And Spinach Recipes
Indulge in a culinary journey with our delectable Fusilli with Creamed Leek and Spinach recipe. This delightful dish tantalizes your taste buds with a symphony of flavors and textures. Succulent shrimp, sautéed to perfection, mingle harmoniously with tender leek and spinach, enveloped in a creamy, velvety sauce. Each bite is an explosion of flavors, highlighted by the subtle sweetness of leeks and the earthy notes of spinach. Served atop al dente fusilli pasta, this dish is a celebration of fresh, vibrant ingredients, promising a satisfying and memorable dining experience.
But that's not all! This article also presents a collection of equally enticing recipes sure to satisfy every palate. From the classic Carbonara with its rich, creamy sauce and smoky pancetta to the vibrant Puttanesca bursting with Mediterranean flavors, our recipe selection caters to a wide range of preferences. Whether you're seeking a quick and easy weeknight meal like our Speedy Tuna Pasta or a showstopping dish for a special occasion such as our Lobster Ravioli adorned with a luscious lobster sauce, you'll find inspiration and guidance within these pages. Join us on this culinary adventure as we explore the diverse and delicious world of pasta dishes, each offering a unique and unforgettable taste experience.
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go more smoothly.
- Use fresh ingredients: Fresh leeks and spinach will give your dish the best flavor.
- Don't overcook the leeks: Leeks can become tough if they are overcooked. Cook them just until they are softened, about 5 minutes.
- Use a good quality cream: A good quality cream will make your sauce rich and flavorful. Look for a cream that has at least 35% butterfat.
- Season to taste: Be sure to taste your sauce before serving and adjust the seasonings as needed.
- Serve immediately: This dish is best served immediately after it is made.
Conclusion:
Fusilli with Creamed Leek and Spinach is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The creamy sauce is rich and flavorful, and the leeks and spinach add a pop of color and nutrition. This dish is sure to please everyone at the table.
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