Spaghetti with Creamy Spinach and Tarragon
Indulge in the rich and comforting flavors of Spaghetti with Creamy Spinach and Tarragon—a quick, elegant pasta dish perfect for weeknight dinners or special occasions. This recipe features tender spaghetti coated in a luscious sauce made from heavy cream, buttery garlic, and fresh tarragon, which adds a uniquely herbaceous twist. Wilted baby spinach brings vibrant color and nutrients, while Parmesan cheese melts into the sauce for a velvety, savory finish. Easy to prepare in under 30 minutes, this dish strikes the perfect balance between sophistication and simplicity. Serve it hot, finished with extra Parmesan and tarragon leaves, for a plate that’s as beautiful as it is delicious. Perfectly creamy, flavorful, and satisfying, this pasta dish is sure to become a go-to favorite in your recipe collection!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 400 g spaghetti
- 150 g baby spinach
- 250 ml heavy cream
- 2 tbsp unsalted butter
- 2 garlic cloves (minced)
- 2 tbsp fresh tarragon (chopped)
- 60 g Parmesan cheese (grated)
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 3 l water
- 1 tbsp salt (for pasta water)
Instructions
Bring a large pot of water to a boil with 1 tablespoon of salt. Once boiling, add the spaghetti and cook according to the package instructions, typically 8-10 minutes, until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Reduce the heat to low and add 150g of baby spinach to the skillet. Cook until the spinach wilts completely, about 2-3 minutes.
Pour in 250ml of heavy cream and stir gently to combine. Allow the sauce to simmer for 3-4 minutes, thickening slightly.
Stir in 2 tablespoons of chopped fresh tarragon, 60g of grated Parmesan cheese, 1 teaspoon of salt, and 0.5 teaspoons of freshly ground black pepper. Mix well until the cheese has melted into the sauce.
Add the drained spaghetti to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, gradually add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
Remove the skillet from the heat and taste for seasoning, adjusting salt and pepper as necessary.
Serve the spaghetti hot, garnished with additional grated Parmesan and a few extra tarragon leaves, if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.0 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
