Spaghetti With Mascarpone Lemon Spinach And Hazelnuts Recipes

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SPAGHETTI WITH MASCARPONE, LEMON, SPINACH AND HAZELNUTS



Spaghetti With Mascarpone, Lemon, Spinach and Hazelnuts image

Make and share this Spaghetti With Mascarpone, Lemon, Spinach and Hazelnuts recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Spaghetti

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1 teaspoon lemon zest
1 lemon, juiced, about 1/4 cup
1/2 cup mascarpone cheese
1/2 teaspoon salt
1 dash pepper, freshly ground
1/4 teaspoon nutmeg, freshly grated
1/2 lb spaghetti
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
5 cups spinach, loosely packed, washed, spun dry and rough chopped
1/2 cup hazelnuts, toasted and chopped

Steps:

  • Combine the zest, juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk together until smooth.
  • Bring a large pot of water to boil and add a generous amount of salt. Boil the spaghetti until al dente - removing pasta from heat one or two minutes earlier than you normally would. Drain the pasta - reserving 1/2 cup of the cooking water.
  • Heat the butter and olive oil in a large pot. Add the garlic and saute until tender. Add the spinach and fry until wilted. Add the lemon/mascarpone mixture, the pasta, and as much of the reserved water as necessary to make the sauce fluid but not watery.
  • Top with the chopped hazelnuts.

PASTA WITH SPINACH AND MASCARPONE



Pasta With Spinach and Mascarpone image

Taken from a food blogger (Anne's Food) which was taken from Jamie Olvier's "Jamie's Dinners". Serves 4-6 people for lunch or as a side for dinner, or 2-3 very hungry ones.

Provided by me2006

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

300 g fettuccine (or 1 box of long pasta)
200 g spinach, fresh or frozen
2 garlic cloves, thinly sliced
1/2 teaspoon nutmeg, grated or ground
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
150 g mascarpone
1 ml cream, just over 3 oz
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds.
  • In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes.
  • Season with salt and pepper to taste.
  • Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary.
  • Season again, if necessary.
  • When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy.
  • Serve immediately.

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