Lemony Spinach and Leek Fusilli Pasta

Not all my recipes debut with the same fanfare of this dinner. I recently introduced it to viewers on Global’s The Morning Show and I instantly had messages sliding into my DM’s about how to replicate the dish. It feels like absolutely everyone, including myself, needs new and simple weekday dinners. Call it the pandemic effect but folks are sick of the same old, same old.

This dish leans on a raw sauce (exactly as it sounds…no cooking) that mixes up right in your serving dish. The sauce is a burst of fresh lemon juice oil and cheese so you know it’s going to be flavourful. All you have to do is toss your ingredients together in it and your dinner is ready to hit the table.

Lemony Leek and Spinach Pasta

Other dishes have been called Spring on a plate but they are liars. This fusilli dinner bursts with fresh lemon, leeks and spinach to make you think you're taking a bite out of the most welcomed season. It also leans on a raw sauce that mixes right up in the serving dish, so it brings you to the dinner table faster.

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Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 3/4 lb. fusilli pasta
• 1/2 cup chopped leeks
• 3 cups spinach
• 1 cup olive oil
• 1 cup parmesan
• 1/4 cup fresh lemon juice
• 1/2 tsp lemon zest
• Salt and fresh ground pepper

Method

 

1. In a large pot of boiling salted water, cook fusilli until al dente, then drain.
2. Meanwhile, in a medium skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 7 minutes.
3. Add the spinach and cook until it wilts, about 5 minutes. Remove from heat and set aside.
4. In your serving dish, whisk the oil, parmesan, lemon juice, zest and salt and pepper.
5. Add in the pasta and stir to coat. Stir in the leeks and spinach. Garnish with a bit more zest and parmesan. Serve.