Pasta night may just be a new addition to the weekly menu. Between carbonara and zucchini linguine with herbs, I’m really not sure why pasta doesn’t make a more frequent appearance. It is delicious, easy, economical and the possibilities are endless. Although the deliciousness and total disregard for portion control may be part of the problem…
Inspired by this Food & Wine Recipe, leeks are always welcome and appreciated in my kitchen.
Creamy Leek & Spinach Pasta – serves 2 with leftovers
- 6 oz pasta whole wheat pasta
- 1 Tbsp olive oil
- 1 leek, thinly sliced
- 2 cloves garlic, minced
- 3 Tbsp garlic & herb mascarpone cheese (or plain)
- 6 cups fresh baby spinach
- parmesan cheese, pepper and red pepper
Prepare pasta as directed. Heat olive oil in large pan and add leeks and garlic when hot. Season with salt and pepper and sauté until soft. Add cooked pasta to pan and toss with mascarpone and spinach. Finish with freshly grated parmesan and red & black pepper.