5 from 10 votes
Lemon mascarpone pasta
Lemon mascarpone pasta combines al dente pasta with a creamy, tangy sauce made from mascarpone cheese, fresh lemon zest and juice, and parmesan. Adding fresh or frozen peas and baby spinach brings a subtle sweetness and freshness, while toasted pine nuts add a nutty crunch. The sauce is loosened with reserved pasta water to coat the noodles smoothly. This pasta dish balances brightness from the lemon with creamy and vegetal notes, making it a gentle yet flavorful main or side.
Prep Time
6 mins
Cook Time
9 mins
Total Time
15 mins
Servings:
2
Calories:
541 kcal
Course:
Main Course
Cuisine:
Fusion
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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 541
% 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.