(Getty Images)

A delicious pasta recipe with spinach that's fast and simple to prepare, from Food & Wine's Melissa Rubel Jacobson.

Total time

25 minutes

Servings

4

Ingredients

3/4 pound fusilli1 1/2 tablespoons extra-virgin olive oil1 large leek, white and light green parts only, thinly sliced1 cup heavy cream4 cups packed baby spinach (4 ounces), coarsely chopped1/2 cup lightly packed basil leaves, finely choppedKosher salt and freshly ground pepper

Directions

1) In a large pot of boiling salted water, cook the fusilli until al dente, then drain.

2) 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.

3) 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.

Copyright © 1997 - 2012 American Express Publishing Corporation. All Rights Reserved.