Spaghetti with Creamy Spinach and Tarragon
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
See more from
Food & Wine on Yahoo! Food
1. Ingredients
- 10 ounces prewashed spinach
- 2 tablespoons butter
- 3 scallions including green tops, chopped
- 1 1/2 teaspoons dried tarragon
- 3/4 teaspoon salt
- 3/4 pound spaghetti
- 5 ounces cream cheese, cut into cubes
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 cup fresh-ground black pepper
Nutrition Info
Per Serving
- Calories: 605 kcal
- Carbohydrates: 84 g
- Dietary Fiber: 11 g
- Fat: 22 g
- Protein: 21 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan, and pepper. If the sauce seems too thick, add more of the reserved pasta water.
Yield: 4 servings
3. Still Hungry?
Cream cheese melts in the heat of the pasta to form a luscious sauce. The fresh spinach called for here provides a delicate flavor that frozen spinach just doesn't duplicate. For speed, we recommend the prewashed kind available in supermarkets.
Notes:
Spinach Options: You can buy fresh spinach in various forms, depending on how hard you want to work. Salad bar Weigh out 10 ounces of spinach from your supermarket's salad bar, and you're ready to cook--no rinsing or stem removal required. Prewashed bags Supermarkets carry 10-ounce bags of spinach. This has been cleaned of all visible sand, but we would still give it one final rinse before cooking. Bunches of fresh spinach You will need 1 1/2 pounds to equal 10 ounces of packaged cleaned spinach. Remove the stems and then wash the leaves several times to get rid of the grit.
More Recipes Like This
More From Food & Wine
Technology in partnership with
-
Recipe Error?
Kayanne - September 18, 2007 06:42:12 AM PSTThis can't be right - a cup of black pepper? Should be more like a teaspoon or tablespoon. Recipes need to be checked for reasonableness!
4 of 4 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
Summer's Best Real Food Recipes
Check out Bobby Flay’s Real Food Summer School videos, recipes & sweepstakes.
My Food
helpRecipe of the Day
Open
Balsamic-Glazed Salmon Fillets
from: ISYBELA glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon…