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Main Dishes » Pasta » Linguine with Spinach and Mascarpone Cream

Linguine with Spinach and Mascarpone Cream

by Lynne Webb on February 4, 2013 (Updated September 28, 2021) // 2 Comments

Linguine tossed with fresh spinach and a simple, creamy sauce made with mascarpone cheese makes a delicious meatless meal in very little time.
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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.

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Linguine with Spinach and Mascarpone Cream

Linguine with Spinach and Mascarpone Cream

4.38 from 32 votes
  |  Leave a Review
Linguine tossed with fresh spinach and a simple, creamy sauce made with mascarpone cheese makes a delicious meatless meal in very little time.
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time : 10 minutes mins
Total Time : 20 minutes mins
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Ingredients 

  • 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

Instructions 

  • 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.

Recipe Notes

Recipe Notes:

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.

Nutrition Information

Nutrition Facts
Linguine with Spinach and Mascarpone Cream
Amount per Serving
Calories
580
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
24
g
150
%
Polyunsaturated Fat
 
15
g
Cholesterol
 
117
mg
39
%
Sodium
 
604
mg
26
%
Carbohydrates
 
35
g
12
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
Trans Fat
 
1
g
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pasta
 | 
Cuisine: Italian

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Comments

  1. Philip Watson says

    August 5, 2019 at 1:49 pm

    5 stars
    Excellent meal. Many thanks for this wonderfully simple, but tasteful, recipe…

    Reply
    • Lynne Webb says

      August 7, 2019 at 6:21 am

      Hi Philip,
      Glad you enjoyed the pasta. Thanks for letting us know!

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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