Spaghetti With Mascarpone, Meyer Lemon, Spinach, And Hazelnuts – a delicious recipe with Lemon, mascarpone cheese, salt, pepper, nutmeg, spaghetti. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Prep: Zest and squeeze lemon. Reserving both. You want 3 TBSP juice. Chop and toast hazelnuts. Wash and chop spinach.
2
Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.
3
Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.
4
Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.
104
kcal
Calories
5
g
Fat
10
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Meyer Lemon, 1/2 cup mascarpone cheese, 1/2 teaspoon salt, 4 dashes fresh pepper, and more.
Yes, Spaghetti With Mascarpone, Meyer Lemon, Spinach, And Hazelnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
