Mascarpone Spinach Pasta

Serves 2 with some leftovers.
Prep Time:
Total Time:

Just a moment please...

Print Recipe

Helpful Equipment:

salad spinner

One of the easiest pasta sauces you’ll ever make is just mascarpone cheese and lemon folded into spaghetti with fresh spinach.

Recipe slightly adapted from a Kitchn recipe.


8 ounces spaghetti pasta
2/3 cups mascarpone cheese
1 lemon, juice only (meyer is best)
1/2 teaspoon kosher salt
Pinch of grated nutmeg
1 big bunch spinach, washed well
1/2 cup hazelnuts, toasted
Pasta water, for cooking


1) Toast hazelnuts in a dry skillet over medium heat until fragrant, about 3 minutes.

2) Cook pasta in salted water until done (about 1 tablespoon kosher salt per gallon).

3) Meanwhile wash spinach well.

4) Stir together mascarpone, lemon juice, salt, and nutmeg.

5) When pasta is done, reserve about 1 1/2 cups of the pasta water.

6) Drain pasta and then add pasta back to pan. Pour over mascarpone sauce as well as about 1/2 cup of pasta water. Stir pasta over low heat.

7) Stir in spinach and continue stirring until spinach is wilted, about 2 minutes.

8) Sauce should thicken as it cooks, if it is too thick than add more pasta water by the tablespoon.

9) Serve pasta immediately garnished with toasted nuts.