Ingredients
- 8 ounces linguine
- 10 ounces Baby Spinach
- 1 tablespoon butter
- 2 minced garlic cloves
- 34 cup heavy cream
- 2 tablespoons tarragon
- 14 teaspoon salt
- 14 teaspoon pepper
- 34 cup parmigiano-reggiano cheese
Instructions
- Cook linguine as per package.
- Just before pasta is finished, stir in spinach.
- Drain.
- Melt butter in saucepan and stir in cream, tarragon, salt and pepper.
- Bring to a boil.
- Add pasta and spinach; toss with cheese.
- Sprinkle additional cheese on top and serve.
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