Cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the saucepan; add the spinach and ¼ cup of the reserved cooking water, tossing gently to wilt the spinach.
Valerie Bertinelli is known for her simple homemade meals. Just a few simple ingredients and you'll have a meal ready in less than 20 minutes.
Servings and Ingredients
|12 oz.||uncooked bucatini pasta|
|3 c.||roughly chopped baby spinach|
|½ c.||mascarpone cheese|
|½ tsp.||lemon zest, plus 1 tsp. fresh lemon juice (from 1 lemon)|
|½ tsp.||kosher salt|
|½ tsp.||crushed red pepper|
|1 c.||shaved fresh pecorino romano cheese|
Things To Grab
- Large saucepan
- Medium bowl
Combine the mascarpone, lemon zest, lemon juice, salt, crushed red pepper, and black pepper in a medium bowl. Add ½ cup of the reserved cooking water; whisk until smooth and creamy. Add the mascarpone sauce to the pasta mixture, and toss well. Thin with the remaining pasta water, if necessary. Top with the pecorino romano, and serve warm.
Variation: Feel free to throw in strips of leftover chicken for a heartier meal.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 80mg
- Sodium: 720mg
- Total Carbohydrates: 65g
- Protein: 25g