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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot of boiling salted water, cook the fusilli until al dente (as per the instructions on the box), 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. | 3. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. | 4. Add the spinach and cook until wilted, about 2 minutes. | 5. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. | 6. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. | 7. Spoon the fusilli into bowls and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fusilli	3/4	lb		302.6007	0.0	67.3202	1.7
extra virgin olive oil	1 1/2	1/2		302.6007	0.0	67.3202	1.7
leek	1		sliced	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
baby spinach	4	cups	chopped	302.6007	0.0	67.3202	1.7
basil leaf	1/2	cup	packed chopped	302.6007	0.0	67.3202	1.7
kosher salt black pepper			ground	302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.