Best 3 Spaghetti With Mascarpone Lemon Spinach And Hazelnuts Recipes
Indulge in a symphony of flavors with our tantalizing Spaghetti with Mascarpone, Lemon, Spinach, and Hazelnuts recipe. This delectable dish combines the richness of mascarpone cheese, the zesty brightness of lemon, the earthy goodness of spinach, and the nutty crunch of hazelnuts to create a culinary masterpiece.
In this comprehensive guide, we take you step-by-step through the process of crafting this delightful pasta dish. From preparing the silky smooth mascarpone sauce infused with vibrant lemon to sautéing the spinach until it wilts perfectly, every detail is meticulously explained to ensure success in your kitchen.
We also provide insightful tips on selecting the best ingredients, including choosing the ideal type of pasta and sourcing fresh, flavorful spinach. Additionally, we offer creative suggestions for customizing the recipe to suit your preferences, whether you prefer a spicier kick or a touch more tang.
As a bonus, we've included variations of this versatile recipe to cater to different dietary preferences. Discover how to make a vegan version using plant-based mascarpone and nutritional yeast, or explore a gluten-free alternative using your favorite gluten-free pasta.
With its vibrant colors, enticing aromas, and irresistible flavors, this Spaghetti with Mascarpone, Lemon, Spinach, and Hazelnuts is sure to become a favorite in your culinary repertoire. So, gather your ingredients, let your taste buds embark on a delightful journey, and prepare to savor this exceptional dish.
SPAGHETTI WITH MASCARPONE, LEMON, SPINACH AND HAZELNUTS
Make and share this Spaghetti With Mascarpone, Lemon, Spinach and Hazelnuts recipe from Food.com.
Provided by Ex-Pat Mama
Categories Spaghetti
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine the zest, juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk together until smooth.
- 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.
- 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.
- Top with the chopped hazelnuts.
PASTA WITH SPINACH AND MASCARPONE
Taken from a food blogger (Anne's Food) which was taken from Jamie Olvier's "Jamie's Dinners". Serves 4-6 people for lunch or as a side for dinner, or 2-3 very hungry ones.
Provided by me2006
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds.
- In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes.
- Season with salt and pepper to taste.
- Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary.
- Season again, if necessary.
- When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy.
- Serve immediately.
SPAGHETTI WITH MASCARPONE, MEYER LEMON, SPINACH, AND HAZELNUTS
Number Of Ingredients 8
Steps:
- Prep: Zest and squeeze lemon. Reserving both. You want 3 TBSP juice. Chop and toast hazelnuts. Wash and chop spinach.
- Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.
- Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.
- Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.
Tips:
- For the best flavor, use fresh spinach and lemon zest. You can also use frozen spinach if necessary, but be sure to thaw and drain it thoroughly before using.
- If you don't have mascarpone cheese, you can substitute cream cheese or ricotta cheese.
- To toast the hazelnuts, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for about 10 minutes, or until they are fragrant and golden brown.
- If you don't have time to toast the hazelnuts, you can use chopped walnuts or almonds instead.
- This dish is best served immediately, but it can be made ahead of time and reheated gently in a saucepan over low heat.
Conclusion:
Spaghetti with Mascarpone, Lemon, Spinach, and Hazelnuts is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. For example, you can add more or less lemon zest, or you can use a different type of cheese, such as Parmesan or Romano. You can also add other vegetables, such as diced tomatoes or zucchini. This dish is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
