Fusilli with Creamed Leek and Spinach
Ingredients
- 3/4 pound 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 (4 ounces), coarsely chopped
- 1/2 cup lightly packed basil leaves, finely chopped
- Kosher salt and freshly ground pepper
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