Shrimp, Leek, and Spinach Pasta

INGREDIENTS

3/4pound gemelli, fusilli, or other short pasta
2tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1pound peeled and deveined medium shrimp (raw)
finely grated zest of 1 lemon
3/4cup heavy cream
10ounces baby spinach (about 12 cups)


DIRECTIONS

Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Source:http://www.realsimple.com/food-recipes/browse-all-recipes/shrimp-leek-spinach-pasta

Chilli beef quesadillas

Ingredients Nutrition
 400g beef mince
 1 tablespoon smoked paprika or
 35g pkt taco seasoning
 400g can chopped tomatoes
 1 tablespoon olive oil
 8 x 15cm-diameter flour tortillas
 1/2 cup (40g) grated cheddar cheese
 2 ripe avocados, halved, stoned, peeled, coarsely chopped
 1/4 cup coriander leaves
 Sour cream, to serve
 Select all ingredients

• Method
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• Notes

1. Step 1
   Heat a non-stick frying pan over high heat. Add beef and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add paprika and cook, stirring, for 1 minute or until combined. Add tomatoes and cook, stirring occasionally, for 5 minutes or until combined and thickened slightly. Set aside for 5 minutes to cool.
2. Step 2
   Preheat oven to 120°C. Heat 1 teaspoon of oil in a frying pan over medium heat. Add a tortilla and spoon over one-quarter of the mince mixture. Sprinkle with one-quarter of the cheese and top with a tortilla. Use a spatula to press tortilla down. Cook for 1 minute or until golden. Turn quesadilla over and cook for a further 1 minute or until golden. Transfer to an oven tray and place in oven to keep warm. Repeat with remaining oil, tortillas, mince and cheese.
3. Step 3
   Meanwhile, combine the avocado and coriander leaves in a small bowl. Cut each quesadilla into wedges. Place on serving plates, dollop with sour cream and top with avocado mixture. Serve immediately.
4. Source by:http://www.taste.com.au/recipes/20488/chilli+beef+quesadillas?ref=collections,beef-recipes