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Fusilli With Creamy Leek Sauce

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  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Leeks 6 Medium, halved lengthwise and thinly sliced crosswise (white parts only)
  Chicken stock/Low-sodium broth 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1 Tablespoon
  Finely grated lemon zest 1 Teaspoon
  Flat leaf parsley leaves 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Fusilli 1 Pound
  Freshly grated parmigiano reggiano cheese 1⁄2 Cup (8 tbs) (plus more for serving)

1. Bring a large pot of water to a boil over high heat. In a large, deep skillet, heat the olive oil. Add the sliced leeks and cook over moderate heat, stirring occasionally, until they are softened and just beginning to brown, about 10 minutes. Add the chicken stock, fresh lemon juice, grated lemon zest and parsley leaves and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season the leek sauce with salt and black pepper.
2. Meanwhile, add salt to the pot of boiling water. Add the fusilli and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
3. Add the leek sauce and the reserved cooking water to the pot of drained fusilli and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Sprinkle in the 1/2 cup of grated Parmigiano-Reggiano cheese and season with salt and black pepper. Toss well and serve the fusilli immediately, passing additional grated Parmigiano-Reggiano at the table.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3221 Calories from Fat 654

% Daily Value*

Total Fat 84 g129.3%

Saturated Fat 16.1 g80.4%

Trans Fat 0 g

Cholesterol 145.3 mg48.4%

Sodium 1183.5 mg49.3%

Total Carbohydrates 508 g169.4%

Dietary Fiber 37.7 g150.9%

Sugars 61.7 g

Protein 102 g204%

Vitamin A 385.6% Vitamin C 272.3%

Calcium 67.4% Iron 181.5%

*Based on a 2000 Calorie diet

Fusilli With Creamy Leek Sauce Recipe