Linguine with Spinach, Carrots and Leeks

Linguine with Spinach, Carrots and Leeks
Gourmet Archives

2 large carrots cut into julienne strips
1 1/2 cups thinly sliced leek (white only), washed well, drained
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
A 10-ounce pkg. frozen chopped spinach, thawed and drained well
1 pound linguine
1/4 cup freshly grated Parmesan cheese

In a saucepan of boiling salted water blanch the carrots for 2 minutes, drain them in a sieve and refresh them under cold water.
In a heavy saucepan cook the leek in butter over moderately low heat, stirring occasionally until it is softened. Add the wine and boil the mixture until the liquid is reduced by half. Add cream and boil mixture until liquid is reduced by half. Stir in the blanched carrots and the spinach. Boil the sauce, stirring occasionally, 2 minutes and keep it warm, covered.
In a kettle of boiling salted water cook the linguine al dente. Drain it, and in a serving bowl toss it with the sauce. Season the pasta with salt and pepper and sprinkle it with the Parmesan. Serves 4 to 6.