Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.22 Kcal (1609 kJ) | ||
| Calories from fat | 157.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.53g | 27% | |
|---|---|---|---|
| Cholesterol | 41.95mg | 14% | |
| Sodium | 40.18mg | 2% | |
| Potassium | 229.65mg | 5% | |
| Total Carbs | 48.6g | 16% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 8.79g | 18% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 2.2mg | 12% | |
| Calcium | 73.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 220.59 Kcal (924 kJ) | ||
| Calories from fat | 90.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 27% | |
|---|---|---|---|
| Cholesterol | 24.08mg | 14% | |
| Sodium | 23.07mg | 2% | |
| Potassium | 131.84mg | 5% | |
| Total Carbs | 27.9g | 16% | |
| Sugars | 1.49g | 10% | |
| Dietary Fiber | 2.08g | 14% | |
| Protein | 5.05g | 18% | |
| Vitamin C | 6.6mg | 19% | |
| Iron | 1.3mg | 12% | |
| Calcium | 42.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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