Rotini with Creamed Leek and Spinach
This light pasta in a bright, creamy leek and spinach sauce is adopted from a recipe by Melissa Rubel Jacobson , Food and Wine Magazine. (Fusilli with Creamed Leek and Spinach).A truly magical recipe for any vegetarian pasta lover not only looks nice but also tastes great and healthy for the whole family. I have substituted heavy cream with low fat milk to make the creamy sauce.
One of the main ingredients, Spinach is an excellent source of antioxidant nutrients - including vitamin C, vitamin E, beta-carotene, and manganese-as well as a very good source of the antioxidant zinc and antioxidant selenium-it's no wonder that spinach helps lower the risk of inflammatory problems, bone and cardiovascular problems.
1 packet Garden Delight Rotini ( Ronzoni )
1 1/2 tablespoons extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup low-fat milk.
1 tbs flour
4 cups packed baby spinach (4 ounces), coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper
2 tsp Chili flakes
1/2 cup grated Parmesan cheese
1. In a large pot of boiling salted water, cook the Rotini 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 low fat milk and flour, simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked Rotini 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. Then garnish the pasta dish with grated parmesan cheese and chili flakes before serving.