Spinach and Mascarpone Fettuccine
Indulge in the creamy decadence of Spinach and Mascarpone Fettuccine, a quick and easy recipe that transforms simple ingredients into a satisfying gourmet meal. This dish features tender fettuccine tossed in a luscious mascarpone and Parmesan cheese sauce, enriched with sautéed garlic, fresh spinach, and a hint of zesty lemon for brightness. The silky, velvety sauce is perfectly balanced with a splash of reserved pasta water, creating a restaurant-quality experience right in your own kitchen. Ready in just 30 minutes, this one-pan wonder is ideal for busy weeknights yet elegant enough for entertaining. Serve it with freshly chopped parsley for a vibrant finishing touch and enjoy a bowl of pasta perfection.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 6 cups Fresh spinach leaves
- 8 oz Mascarpone cheese
- 1 cup Grated Parmesan cheese
- 1 tsp Lemon zest
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Pasta water
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the fresh spinach to the skillet and cook, stirring frequently, for 3-4 minutes until it wilts completely. Remove the spinach from the skillet and set aside.
Lower the heat to medium-low and add the mascarpone cheese to the skillet. Stir until the cheese melts and forms a creamy sauce.
Stir in the grated Parmesan cheese, lemon zest, salt, and ground black pepper. Add 1/2 cup of the reserved pasta water and mix until the sauce reaches a smooth and velvety consistency. If the sauce is too thick, add a bit more pasta water as needed.
Return the cooked spinach to the skillet and stir to combine with the sauce.
Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly with the sauce.
Taste and adjust seasoning, adding more salt or pepper if necessary.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 12.7 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1364 mg | 105% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 954 mg | 20% | |
*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.
