Creamy Spinach and Leek Rotini (Gluten-Free)
If you have ever wondered what to do with leeks besides soup, this recipe is for you.
Ingredients
- 1-1/2 Tbsp extra virgin olive oil
- 2 large leeks washed and sliced (white and light green parts only)
- 2 cloves garlic
- 1 6 oz bag baby spinach leaves
- 1 cup heavy cream
- kosher salt and fresh cracked pepper to taste
- 1 8 oz box rotini pasta made from chickpeas (or other gluten-free pasta of choice), cooked according to package directions
- ½ cup fresh shredded parmesan cheese divided
- garnish: fresh chopped flat-leaf parsley
Instructions
- While the pasta is cooking, prepare the sauce. Heat the olive oil over medium-high heat. Add the leeks and saute until lightly golden.
- Add the garlic and spinach. Toss and turn the ingredients until the spinach is all wilted and garlic is fragrant.
- Add the cream and cook over medium heat until slightly thickened. Add half the cheese. Season with salt and pepper.
- Toss in the pasta. Serve topped with remaining cheese and garnished with parsley.
Nutrition
Calories: 488kcal (24%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!