Lemon mascarpone pasta
User Reviews
5
-
Prep Time
6 mins
-
Cook Time
9 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
541 kcal
-
Course
Main Course
-
Cuisine
Fusion
Lemon mascarpone pasta
Description
This Lemon mascarpone pasta recipe uses mascarpone as a silky base mixed with lemon zest and juice, parmesan, and black pepper to create a fresh, lightly tangy sauce. The pasta cooked al dente holds texture alongside sweet peas and tender spinach, which gently wilts in the residual heat before coating with the sauce. Toasted pine nuts add a contrast in texture and a toasty aroma.
The process involves combining the sauce ingredients separately and then stirring in pasta water as needed for a loose but creamy consistency. Peas are added into the boiling pasta towards the end of their cooking so they stay vibrant and tender. The spinach is stirred in last to wilt without overcooking.
This dish works well as a light main course or as a vegetable-rich side alongside grilled or roasted proteins. The fresh citrus highlights the creamy richness without overpowering.
Adjusting the amount of pasta water allows control over the sauce thickness. Different pasta shapes like bucatini, linguini, or bow tie can be used depending on preference and supplies.
Ingredients
- 6 oz pasta
For sauce
- ¼ cup mascarpone (¼c = 4tbsp)
- ½ lemon ie from ½ lemon, zest
- ½ lemon juice ie from ½ lemon, approx 1tbsp
- 1 tablespoon parmesan finely grated
- 1 pinch black pepper
For rest of dish
- ¼ cup pea 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).
Notes
- Casarecce pasta is used here, but bucatini, linguini, or bow tie pasta also pair well.
- Adjust peas amounts to taste; fresh or frozen are both appropriate with timing adjusted accordingly.
- Toast pine nuts ahead of time for convenience and added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 79mg | 3% |
| Potassium | 425mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2550IU | 51% |
| Vitamin C | 18mg | 20% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
