Thursday, December 27, 2012

Spaghetti with Creamy Spinach and Tarragon

(from Food & Wine via

10 oz prewashed spinach
2 T butter
3 scallions or green onions, including green tops, chopped
1-1/2 t dried tarragon
3/4 t salt
3/4 lb (12 oz) spaghetti
5 oz cream cheese, cut into cubes
2 T chopped fresh parsley
1/4 c grated Parmesan cheese
1/2 t black pepper

Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve one cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, and the remaining ingredients. If the sauce seems too thick, add more of the reserved pasta water.

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