It's a quick and simple way to use a whole lotta fresh spinach. In my case, it's before it has a chance to wilt. I went a little crazy the last time I was at the grocery store and bought just a little bit too much. One can only eat so much spinach salad. oops!
The key to this dish is the ability to make a sauce very quickly by combining 3 ready made ingredients... Parmigiano-Reggiano, Pasta Water, and either Mascarpone or Cream Cheese; depending on which one is in your refrigerator.
Yep, it really is that simple. Of course your gonna need a couple of other things, like some long pasta (I like Spaghettini) and the a fore mentioned spinach. I always have a shallots lying around, so I throw those in as well. I like shallots, cause it kind of saves on chopping time... It's like Sweet Onion and Garlic all rolled into one papery bundle of goodness. This particular time, I had some green onions lying around as well, but they are not really necessary to the deliciousness of this creamy spinach pasta dish.
"Creamed" Spinach Pasta
10 oz Baby Spinach
1 TB Olive oil
1 bunch Green Onion (scallions), sliced (white and light green parts)
1 TB Fresh Tarragon, chopped (or 3/4 tsp dried)
1 lb Spaghettini
3/4 cup of the pasta cooking water
8 Oz Mascarpone
1/2 cup (2 oz) Parmigiano-Reggiano, grated (plus extra for serving)
Meanwhile, roughly chop the spinach and toss it into a large pasta bowl.
Using tongs, remove the pasta from the water and into the pasta bowl to help wilt the spinach.