Best 2 Spaghetti With Mascarpone Meyer Lemon Spinach And Hazelnuts Recipes
Calling all pasta lovers! Get ready to embark on a culinary journey with our tantalizing Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts. This delectable dish is a symphony of flavors, textures, and colors that will leave your taste buds dancing. The silky mascarpone cheese and tangy Meyer lemon create a luscious sauce that coats each strand of spaghetti, while the vibrant spinach and crunchy hazelnuts add layers of texture and flavor. This recipe is not only a feast for the senses but also a breeze to prepare, making it perfect for busy weeknights or special occasions. Alongside this delightful pasta dish, we present three additional recipes that are sure to satisfy your cravings. Indulge in the comforting warmth of our Creamy Pesto Pasta with Sun-Dried Tomatoes, savor the classic flavors of our One-Pot Spaghetti and Meatballs, and satisfy your sweet tooth with our decadent Nutella Stuffed French Toast. These recipes offer a diverse range of culinary experiences, ensuring that there's something for everyone to enjoy.
Let's cook with our recipes!
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.
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:
- Use fresh ingredients for the best flavor.
- For a richer sauce, use full-fat mascarpone cheese.
- Add a little bit of white wine to the sauce for a more complex flavor.
- Toast the hazelnuts in the oven for a deeper flavor.
- Serve the spaghetti immediately after it is cooked.
Conclusion:
This spaghetti with mascarpone, Meyer lemon, spinach, and hazelnuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy mascarpone sauce is complemented by the bright citrus flavor of the Meyer lemon and the earthy flavor of the spinach and hazelnuts. This dish is sure to please everyone at the table.
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