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Mascarpone cheese and Meyer lemons are made for each other - both are mild and barely sweet, with a bit of tang. Together they make a rich and silky sauce that’s still light.
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Ingredients
For 2 Serving(s)
spaghetti-with-mascarpone-meyer-lemon-spinach-and-
- 1 meyer lemon
- 1/2 c mascarpone cheese
- 1/2 t salt
- fresh pepper
- 1/4 t nutmeg
- 1/2 lb spaghetti
- 5 c loosely packed spinach
- 1/2 c chopped, toasted hazelnuts
Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts Directions
- In a small bowl, whisk together the Meyer lemon zest, lemon juice, mascarpone, salt, pepper, and nutmeg. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta and drain 1 minute before it’s al dente, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, and stir in the mascarpone sauce. Heat over low heat, and add the spinach and toss to combine. Cook and toss occasionally, until the spinach is wilted and tender. To keep the sauce liquid, add 1/4 cup of the reserved cooking liquid, more if needed. Taste and add more salt and pepper if needed. Serve hot, topped with the chopped hazelnuts.