Photo: Rachel Johnson
4 servings

Thick and chewy whole wheat orecchiette is the perfect shape to pick up a creamy coating of the rich, yet light, sauce. Combined with fresh leeks, spinach, and parsley, it is a flavor-packed dinner that will leave the whole family licking their bowls. 

How to Make It

Step 1

Fill a large stock pot with water and bring to a boil. Add orecchiette and cook for 7-9 minutes, or until al dente.

Step 2

While pasta water is coming to a boil, heat a skillet over medium heat and melt butter. Add leeks and cook until wilted. Transfer leeks to a plate and return pan to stove.

Step 3

Make the sauce: Add garlic and olive oil and cook until fragrant, about 30 seconds. Add salt and flour, stirring until slightly browned. Add chicken stock and bring to a boil; add cream cheese, stirring to combine. Take pan off of heat and stir in shredded cheese.

Step 4

Using a slotted spoon, transfer pasta directly into sauce. Add more pasta water to thin out the sauce, if necessary. Add leeks and spinach and cook until spinach is wilted. Serve with a garnish of Italian parsley.