Spaghetti with Mascarpone Lemon Spinach and Hazelnuts
Elevate your pasta night with this Spaghetti with Mascarpone, Lemon, Spinach, and Hazelnuts, a creamy yet zesty dish that’s bursting with flavor and texture! Perfectly al dente spaghetti is coated in a velvety mascarpone sauce infused with fresh lemon juice and zest, creating a bright and luxurious base. Wilted spinach adds a vibrant, earthy touch, while toasted hazelnuts contribute a delightful crunch that pairs beautifully with the smoothness of the sauce. A sprinkle of parmesan cheese and a drizzle of olive oil tie the elements together for a restaurant-quality finish. Ready in just 35 minutes, this exquisite recipe is ideal for busy weeknights or impressing guests at your next dinner party. Rich in flavor and simple to prepare, it’s a pasta dish that feels as indulgent as it is fresh!
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Recipe Information
Ingredients
- 400 g spaghetti
- 200 g mascarpone cheese
- 1 lemon
- 150 g fresh spinach
- 50 g hazelnuts
- 2 tbsp olive oil
- 2 garlic cloves
- 50 g parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 250 ml water
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 250 ml (1 cup) of pasta water before draining.
While the pasta cooks, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until aromatic and lightly browned. Remove from heat, let cool slightly, and roughly chop.
Zest the lemon and set the zest aside. Cut the lemon in half and juice it, setting the juice aside for later use.
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic cloves and sauté for 1-2 minutes until fragrant, but not browned.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Season with a pinch of salt and black pepper.
Lower the heat to medium-low and add the mascarpone cheese to the skillet. Stir until it melts and creates a creamy sauce.
Add the lemon juice and lemon zest to the mascarpone mixture and stir to combine. Pour in half of the reserved pasta water and mix until the sauce reaches a silky consistency. Add more pasta water as needed.
Add the cooked spaghetti to the skillet and toss gently to coat the pasta in the sauce.
Taste and adjust seasoning with additional salt and pepper if necessary.
Divide the creamy spaghetti among serving plates. Top with toasted hazelnuts, grated parmesan cheese, and a drizzle of olive oil, if desired.
Serve immediately and enjoy your Spaghetti with Mascarpone Lemon Spinach and Hazelnuts!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 7.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
