Spinach Mascarpone Pasta

1. 1

   Start a large pot of water to boil.

2. 2

   When the water is up to a gently rolling boil, add pasta and cook to al dente according to the directions on the box.

3. 3

   While pasta is cooking, set up a relatively large capacity food processor.

4. 4

   To the processor add 3/4 of the bag of prepared baby spinach, the Mascarpone cheese, lemon juice and 6 tablespoons of finely grated Parmesan cheese.

5. 5

   Puree until smooth and well-incorporated.

6. 6

   Set aside.

7. 7

   When pasta is cooked to desired texture, drain and return pan to the stove and heat on low.

8. 8

   Add pasta back to pot and add spinach sauce.

9. 9

   At this point, taste your pasta and then salt & pepper to taste.

10. 10

    Keep in mind the finished dish will get a light sprinkle of the salty Parmesan on top right before serving.

11. 11

    Stir in lemon zest and remaining baby spinach leaves and heat until pasta & sauce are warmed through and the spinach is just wilted.

12. 12

    Divide into bowls, top with a sprinkle of chives & Parmesan cheese.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.