Bucatini with Wilted Spinach and Lemon Mascarpone Sauce

Recipe

Main Dish
Bucatini with Wilted Spinach and Lemon Mascarpone Sauce

Primary Media

Pasta with wilted spinach and lemon marscarpone sauce

User Rating

4.07 out of 5 stars
Rate it:
15 ratings

Recipe Data

4
Servings
18min
Total

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    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    • Whisk

    Directions

    1. 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.

    2. 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.

    3. Variation: Feel free to throw in strips of leftover chicken for a heartier meal.

    Nutrition facts

    Servings

    680 Calories per serving

    Amounts Per Serving

    • Total Fat: 35g
    • Cholesterol: 80mg
    • Sodium: 720mg
    • Total Carbohydrates: 65g
    • Protein: 25g

    Daily Values

    0%
    Vitamin A 80%
    0%
    Vitamin C 20%
    0%
    Iron 25%
    0%
    Calcium 45%

    Recipe Source:

    Seasons, October 2017