How To Make Spaghetti with Creamy Spinach and Tarragon
Savor a bite of this delectable spaghetti dish with a smooth and creamy spinach sauce made with tarragon, cream cheese, parmesan, spiced with parsley.
- 3scallions,green tops included
- 5ozcream cheese
- 2tbspfresh parsley,chopped
- ¼cupparmesan cheese,grated
- ½tspfresh ground 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 for about 5 minutes until the liquid evaporates from the spinach.
In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.
Reserve 1 cup of the pasta water.
Drain the spaghetti and toss with ¾ 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.
Wine Recommendation: Chenin blanc grapes make a wine that is fruity but bursting with acidity is an excellent match for tarragon. Try either a bottle of Vouvray from France or one of chenin blanc from California.
- Calories: 546.48kcal
- Fat: 21.92g
- Saturated Fat: 12.31g
- Trans Fat: 0.23g
- Monounsaturated Fat: 5.41g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 69.16g
- Fiber: 4.75g
- Sugar: 4.07g
- Protein: 18.97g
- Cholesterol: 60.57mg
- Sodium: 515.28mg
- Calcium: 250.51mg
- Potassium: 700.16mg
- Iron: 3.66mg
- Vitamin A: 544.28µg
- Vitamin C: 24.71mg
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