Lemon mascarpone pasta
This easy pasta dish comes together in no time and is packed with tasty flavors. Perfect for a quick meal.
Servings: 2
Calories: 541kcal
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Ingredients
- 6 oz pasta
For sauce
- ¼ cup mascarpone (¼c = 4tbsp)
- ½ lemon zest ie from ½ lemon
- ½ lemon juice ie from ½ lemon, approx 1tbsp
- 1 tablespoon parmesan finely grated
- 1 pinch black pepper
For rest of dish
- ¼ cup peas fresh or frozen - or more if prefer)
- 1 ½ oz baby spinach roughly 2 handfuls
- 2 tablespoon pine nuts toasted (can be prepared ahead)
Instructions
- Set the pasta to cook in a pot of boiling water according to packet instructions. Keep a note of cooking time and when you start it so you put peas in at the right time.
- Mix together all of the sauce ingredients in a small bowl (mascarpone, lemon zest and juice, parmesan and a little black pepper). Set aside.
- If using fresh peas, add them to the pot with the pasta when it has roughly 3 minutes to go. If using frozen, add them about a minute before the end. If your spinach leaves are large, roughly chop them.
- Once the pasta is cooked, remove some of the pasta cooking water (around ¼-1/2 cup) then drain the pasta and peas.
- Add the spinach to the pasta in the pot and stir to start wilting a little with the heat of the pasta and pot. Add the mascarpone sauce and some of the reserved pasta water (start with around 2-3 tablespoons), pouring the hot water over the spinach as much as possible to help it wilt further. Stir and add a little more water as needed until you get the consistency you like.
- Serve topped with the toasted pine nuts (and extra parmesan, as you prefer).
Video
Notes
I used casarecce pasta here, but bucatini and linguini would also be a good fit. Bow tie would also be good, but use as you have/prefer.
Nutrition
Calories: 541kcal | Carbohydrates: 70g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 79mg | Potassium: 425mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2550IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 3mg