Mascarpone Spinach Pasta

Just a moment please...

Serves 2 with some leftovers.
Prep Time
Total Time

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


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
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Helpful Equipment

salad spinner


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.

Recipe slightly adapted from a Kitchn recipe.