Lemon Mascarpone Pasta
Delicious and creamy Lemon Mascarpone Pasta is so easy to make and ready in just minutes!
Servings 4 servings
Calories 459kcal
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.
Nutrition
Calories: 459kcal | Carbohydrates: 45g | Protein: 14g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 372mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1199IU | Vitamin C: 6mg | Calcium: 213mg | Iron: 1mg