2large leekswashed and sliced (white and light green parts only)
2clovesgarlic
16 oz bag baby spinach leaves
1cupheavy cream
kosher salt and fresh cracked pepper to taste
18 oz box rotini pasta made from chickpeas (or other gluten-free pasta of choice), cooked according to package directions
½cupfresh shredded parmesan cheesedivided
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.
Keyword recipe with leeks, spinach and leek
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