Spaghetti With Mascarpone, Lemon, Spinach and Hazelnuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 teaspoon lemon zest |
1 lemon, juiced, about 1/4 cup |
1/2 cup mascarpone cheese |
1/2 teaspoon salt |
1 dash pepper, freshly ground |
1/4 teaspoon nutmeg, freshly grated |
1/2 lb spaghetti |
1 tablespoon butter |
1 tablespoon olive oil |
2 garlic cloves, minced |
5 cups spinach, loosely packed, washed, spun dry and rough chopped |
1/2 cup hazelnuts, toasted and chopped |
Directions:
1. Combine the zest, juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk together until smooth.
2. 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.
3. 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.
4. Top with the chopped hazelnuts.
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