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.
Serves:
Ingredients
- 10ozspinach,prewashed
- 2tbspbutter
- 3scallions,green tops included
- 1½tsptarragon,dried
- ¾tspsalt
- ¾lbspaghetti
- 5ozcream cheese
- 2tbspfresh parsley,chopped
- ¼cupparmesan cheese,grated
- ½tspfresh ground black pepper
Instructions
-
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.
Recipe Notes
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.
Nutrition
- Calories:Â 546.48kcal
- Fat:Â 21.92g
- Saturated Fat:Â 12.31g
- Trans Fat:Â 0.23g
- Monounsaturated Fat:Â 5.41g
- Polyunsaturated Fat:Â 1.40g
- Carbohydrates:Â 69.16g
- Fiber:Â 4.75g
- Sugar:Â 4.07g
- Protein:Â 18.97g
- Cholesterol:Â 60.57mg
- Sodium:Â 515.28mg
- Calcium:Â 250.51mg
- Potassium:Â 700.16mg
- Iron:Â 3.66mg
- Vitamin A: 544.28µg
- Vitamin C:Â 24.71mg
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