Meatless Mondays  |  Posted 05.04.15

Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts

Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts

This is the kind of dish that is great for either a weeknight meal or if you're cooking for a few friends. The mascarpone cheese is a soft, mild and deliciously creamy cheese that goes perfectly with the lemon (Meyer lemons are sweeter than regular lemons - can use a regular if you can't find a Meyer). Using fresh, baby spinach really adds to the deliciousness of this dish. This recipe takes all of 20 minutes to pull together.

Serves: 2


  • 1 Meyer Lemon, zested and juiced (about 3 Tbsp juice)
  • 1/2 cup Mascarpone Cheese
  • 1/2 tsp Salt
  • a few grinds fresh pepper
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/2 pound Spaghetti
  • 5 cups Fresh Spinach (washed, spun dry, and roughly chopped)
  • 1/2 cup Chopped Toasted Hazelnuts


  1. Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.
  2. 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.
  3. 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.

Source: The Kitchn