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Pappardelle with Leeks and Spinach


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  • 2 T EVOO
  • 3 leeks (1lb), white & pale green parts only, halved lengthwise, then cut crosswise into 1/2" pieces
  • 3 garlic cloves, finely chopped
  • 3 thyme sprigs
  • Kosher salt
  • 1/4 c dry white wine, such as Sauvignon Blanc
  • 1.5 c heavy whipping cream
  • 4 ozs baby spinach (7c)
  • 8 ozs papardelle or fettuccine
  • 2 T butter
  • Ground black pepper
  • Parmesan, for serving


Preparation time 40mins
Cooking time 50mins
Adapted from


Step 1

1. In a lg saute pan, heat oil over med-low heat. Stir in leeks, garlic, thyme, & a pinch of salt. Cover & cook, stirring often, until leeks are translucent, 10-12 min. Add wine, cover, & simmer ~ 2min. Reduce heat to low. remove thyme stems. Add cream, cover, & simmer, ~ 15 min, until leeks are very tender & cream has thickened slightly. Fold in spinach, cover, & cook, stirring often, until spinach wilts, ~ 5 min.
2. Meanwhile, bring a lg pot of salted water to a boil over high heat. Add pasta & cook, stirring often, until al dente, ~ 5 min.
3. Transfer pasta to leek mixture & toss to coat. Fold in butter & season to taste w/salt & pepper. Divide pasta among 4 shallow bowls, shave Parmesan on top, & serve immediately.

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