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Source: Food and Wine Quick from Scratch

Spaghetti with Creamy Spinach and Tarragon
Cream cheese melts in the heat of the pasta to form a luscious sauce. The fresh spinach called for here provides a delicate flavor that frozen spinach just doesn’t duplicate. For speed, we recommend the prewashed kind available in supermarkets.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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10 ounces fresh spinach, washed
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 fresh parsley, chopped
1/4 cup Grated Parmesan cheese
1/2 teaspoon 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.


Wine Recommendation: Chenin blanc grapes make a wine that is fruity but bursting with acidity - an excellent match for tarragon. Try either a bottle of Vouvray from France or one of chenin blanc from California.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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