Spaghetti With Creamy Spinach And Tarragon Recipes

Steps:

• Remove any tough stems from the spinach.
• In a large frying pan, melt the butter over medium-low heat.
• Add 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.
• Cook spaghetti in salted water, until just done, about 12 minutes.
• Reserve 1 cup of the pasta water.
• Drain spaghetti and toss with 3/4 cup of the pasta water, spinach mixture, cream cheese, parsley, Parmesan, and pepper.
• If the sauce seems too thick, add more of the reserved pasta water.

Steps:

• Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
• Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
• When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
• Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Steps:

• Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.
• Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Steps:

• Cook spaghetti, al dente, drain and set aside.
• Heat oil in large saucepan.
• Add garlic and onion, cook until soft, but not browned.
• Add chicken, brown on all sides, turning often, until no longer pink.
• Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
• Pulse until just chunky, not smooth.
• Add sauce to chicken mixture.
• Stir and simmer for 15 minutes.
• Line an oven proof casserole with the spinach.
• Lay the spaghetti over the spinach.
• Pour the chicken/sauce mixture over the spaghetti.
• Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
• Sprinkle cheeses on top and add another dash of chili flakes if desired.
• Bake at 400°F for 20 to 30 minutes.