Serves 4


  • 2 Tbsp. extra-virgin olive oil
  • 3 leeks (1 pound), white and pale green parts only, halved lengthwise, then cut crosswise into ½" pieces
  • 3 garlic cloves, finely chopped
  • 3 thyme sprigs
  • ¼ cup dry white wine, such as Sauvignon Blanc
  • 1½ cups heavy whipping cream
  • 4 ounces baby spinach (7 cups)
  • 8 ounces pappardelle or fettuccine
  • 2 Tbsp. butter
  • Parmesan, for serving
  • Salt and pepper


Total time: 50 minutes
In a large sauté pan, heat oil over medium-low heat. Stir in leeks, garlic, thyme, and a pinch of salt. Cover and cook, stirring often, until leeks are translucent, 10 to 12 minutes. Add wine, cover, and simmer about 2 minutes. Reduce heat to low. Remove thyme stems. Add cream, cover, and simmer, about 15 minutes, until leeks are very tender and cream has thickened slightly. Fold in spinach, cover, and cook, stirring often, until spinach wilts, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring often, until al dente, about 5 minutes.

Transfer pasta to leek mixture and toss to coat. Fold in butter and season to taste with salt and pepper. Divide pasta among 4 shallow bowls, shave Parmesan on top, and serve immediately.


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