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Creamy Leek & Spinach Pasta

Creamy Leek & Spinach Pasta
This Recipe Is:

WebMD Recipe from

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.

This recipe makes 3 servings.

  • 6 ounce
    whole wheat pasta
  • 1 Tablespoon
    olive oil
  • leek, thinly sliced
  • 2 cloves
    garlic, minced
  • 3 Tablespoon
    garlic and herb mascarpone cheese, or plain
  • 6 cups
    fresh baby spinach
    parmesan cheese, pepper, and red pepper
  1. 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 the mixture is soft. Add cooked pasta to pan and toss with mascarpone and spinach. Finish with freshly grated parmesan and red and black pepper.


Nutritional Information

Makes: 3 servings
  • Calories334
  • Cholesterol01mg
  • Fat11.1g
    • Saturated fat1.0g
  • Sodium89mg
  • Protein10.4g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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