Spinach and Mascarpone Pasta
Yields: 6 servings
This spinach and mascarpone pasta is a creamy goodness that can be on your table in 20 minutes or less! An easy and wholesome meatless meal!
Ingredients
- 1 pound uncooked pasta, I like to use tagliatelle
- 2 tablespoons (28 g) olive oil
- 1 tablespoon (14 g) butter
- 3 garlic cloves, sliced
- Scant 1/4 teaspoon ground nutmeg, or to taste
- 14 ounces (397 g) fresh spinach, finely sliced
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup (120 ml) heavy cream or heavy whipping cream
- 5 1/3 ounces (151 g) mascarpone cheese
- 2/3 cup (67 g) freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions (reserve about half a cup of the pasta water prior to draining it).
- While the pasta is cooking, add the olive oil, butter, garlic cloves, and nutmeg to a skillet over medium heat.
- Once the butter has melted, add the spinach and sauté for about 3-5 minutes until wilted, dark, and deliciously intense in flavor. Most of the liquid should be gone.
- Season with salt and pepper to taste, then add the heavy cream, mascarpone, and two tablespoons of the pasta water. Bring to a boil and then season again. Take the skillet off the heat.
- Add the drained pasta to the skillet and stir into the sauce. Add the parmesan and toss until coated (add a tablespoon of the pasta water so it doesn’t get too thick, gradually adding more as needed until you get a creamy consistency). Season with salt and pepper again as needed.
- Serve immediately.
Did You Make This Recipe?
I'd love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!