- 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
- 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.