Linguine with Spinach and Mascarpone Cream
Mascarpone cheese is a wonderful ingredient for making a smooth and creamy sauce for pasta because it coats the noodles so nicely. We've combined it with some milk to cut the richness a bit and added a small amount of Parmigiano-Reggiano for extra flavor. Be sure to include the nutmeg. You only need a little, but it adds a subtle, delicious touch. Serve with a salad for a complete meatless meal.
- 12 ounces linguine
- 2/3 cup mascarpone
- 1/3 cup milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup onion, very finely chopped
- 1 clove garlic, very finely chopped
- 10 ounces fresh spinach
- Salt and freshly ground black pepper
- Freshly ground nutmeg
- 1/4 cup Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil for the linguine.
Whisk the mascarpone and milk together in a small bowl.
Start the pasta cooking and heat the olive oil and butter in a large pan over medium heat. Add the onion and garlic and sauté until pale golden in color, 2 minutes.
Add the spinach and toss with tongs until completely wilted, 1 to 2 minutes. Add the mascarpone-milk mixture, combine well and season to taste with salt, pepper and nutmeg. Bring the mixture to bubbling and cook just it until starts to thicken, 2 minutes.
Drain the pasta and add it to the spinach mixture along with the Parmigiano-Reggiano. Toss to combine well and adjust the seasoning as needed.
Plate individual servings and top with additional nutmeg if desired.
Makes 4 servings
We chose linguine for this dish because we like the way the mascarpone sauce coats the long strands, but penne and rotini would be good choices as well.