Best 2 Spaghetti With Mascarpone Lemon Spinach And Hazelnuts Recipes
Indulge in the culinary delight of spaghetti with mascarpone, lemon, spinach, and hazelnuts – a symphony of flavors that will tantalize your taste buds. This delectable dish is a harmonious blend of creamy mascarpone, tangy lemon, earthy spinach, and nutty hazelnuts, all coming together to create a captivating pasta experience. With its vibrant colors and enticing aromas, this dish is sure to become a favorite in your kitchen. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you craving for more.
Let's cook with our recipes!
SPAGHETTI WITH MASCARPONE, LEMON, SPINACH AND HAZELNUTS
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
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
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
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.
Tips:
- Use good quality ingredients, especially the mascarpone cheese and the lemon. The better the ingredients, the better the dish will be.
- Don't overcook the spinach. It should be wilted but still have a bit of crunch to it.
- Toast the hazelnuts before using them. This will bring out their flavor and make them more crunchy.
- If you don't have mascarpone cheese, you can substitute it with cream cheese. However, the mascarpone cheese will give the dish a richer flavor.
- Serve the dish immediately after it is cooked. This will prevent the pasta from becoming soggy.
Conclusion:
This spaghetti with mascarpone, lemon, spinach, and hazelnuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy mascarpone cheese and the bright lemon flavor pair perfectly with the wilted spinach and crunchy hazelnuts. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love