Lemon Mascarpone Pasta is a simple and delicious recipe that’s ready in just minutes! Made with a creamy mascarpone sauce, this is the perfect pasta dish to have on hand for any occasion.
If you love creamy pastas without the heavy cream, you need to give this recipe a try! It’s so simple to make and a great way to use up leftover mascarpone too!
For more easy pasta recipes, don’t miss my Baked Penne with Ricotta or Lemon Ricotta Pasta with Kale. For another quick pasta, try this Pistachio Pesto Pasta.
Easy Creamy Lemon Mascarpone Pasta!
If you love creamy pasta dishes, then you need to try this Lemon Mascarpone Pasta recipe. Made with just a few ingredients, this is a simple and delicious recipe that’s great for weeknight dinner.
I like to make this recipe whenever I have leftover mascarpone. It’s a great alternative to cream sauces and is made with no heavy cream!
The fresh lemon juice and lemon zest make the dish extra flavorful. It’s a great way to add flavor without a lot of extra ingredients.
This is a great base recipe to have that you can add other veggies or meat. I like to add kale, mushrooms, and cooked chicken when I have it on hand.
So, if you are looking for a simple and delicious weeknight pasta, give this Lemon Mascarpone Pasta recipe a try. You’re going to love it!
Ingredients
- Spaghetti: I like to make this with spaghetti, but you can use whatever pasta you have on hand. Whole wheat spaghetti would be great too!
- Mascarpone: you will need 4 ounces of mascarpone cheese, which is about half a container. If you don’t have mascarpone, cream cheese would be a good substitute.
- Lemon: use the juice and zest of a whole lemon.
- Spinach: fresh spinach adds color and flavor, but feel free to leave it out if you don’t have it.
- White Wine: use a dry white wine to help make the sauce. You can also use chicken broth in place of the wine.
How to Make Lemon Mascarpone Pasta
Lemon Mascarpone Pasta comes together fast and is ready in the time it takes to cook the pasta. Start by bringing a large pot of water to a boil. Add in the spaghetti and cook until al dente, according to package instructions.
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Make the Sauce
While the pasta cooks, in a large sauce pan, heat the olive oil and add in the garlic. Cook for about a minute then add in the wine, lemon juice and zest, and bring to a low simmer.
Add in Mascarpone
Once the sauce has reduced slightly, add in the mascarpone cheese, spinach, salt and pepper. Add in a splash of pasta water to thin the sauce.
Toss with Pasta and Serve
Mix the cooked pasta in the sauce tossing to coat. Sprinkle on grated parmesan cheese and toss again. If needed, add in more reserved pasta water to make a sauce. Serve immediately and enjoy!
Recipe Tips
- Note that this recipe calls for 8 ounces of pasta, which is only half a one pound box (4 servings).
- Use whatever pasta you like, just be sure to cook it to al dente and save about half a cup of pasta water before draining.
- Store leftovers in an airtight container in the refrigerator for three days. Reheat on the stove with a splash of water to loosen the sauce.
More Pasta Favorites!
Lemon Mascarpone Pasta
Ingredients
- 8 ounces spaghetti (or pasta of choice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup white wine
- 1 large lemon, zested and juiced (about ¼ cup juice and 1 tablespoon zest)
- 4 ounces mascarpone cheese
- 1 cup baby spinach
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup parmesan cheese, grated (plus more for serving)
Instructions
- Bring a large pot of salted water to boil. Cook pasta until al dente, according to package instructions. Reserve about ½ cup of pasta water, drain, and set aside.
- While pasta cooks, in a large sauce pan heat olive oil over medium heat. Add in garlic and cook for about a minute. Then, add in the white wine, lemon juice and zest, and simmer until the sauce reduces slightly, about 3 minutes.
- To the pan, add in the mascarpone cheese, spinach, salt, and pepper. Cook until the mascarpone melts into the sauce and the spinach is wilted.
- Stir in the drained pasta and splash of pasta water. Toss until pasta is heated through, adding more pasta water as need to create a creamy sauce. Stir in parmesan cheese. Serve immediately with extra grated parmesan on top if desired.
Notes
- Note that this recipe calls for 8 ounces of pasta, which is only half a one pound box (4 servings).
- Use whatever pasta you like but be sure to cook it just to al dente and save about half a cup of pasta water before draining.
- Store leftovers in an airtight container in the refrigerator for three days. Reheat on the stove with a splash of water to loosen the sauce.
