Lunch: Pappardelle with Leeks and Spinach

Recipe by Curtis Stone Pappardelle comes from the Italian word "pappare," which means "to gobble" — which is exactly what you'll want to do with this delicious pasta dish. The wide, flat noodles make the perfect base for creamy white-wine garlic sauce, s

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Pappardelle with Leeks and Spinach

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

2 tbsp. extra-virgin olive oil
3 leeks
3 clove garlic
3 sprig thyme
1/4 c. dry white wine
1 1/2 c. heavy whipping cream
4 oz. baby spinach
8 oz. pappardelle or fettuccine
2 tbsp. butter
Parmesan
salt
Pepper

Instructions

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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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