This delicious vegetarian pasta dish is quick and attractive, with minimal clean-up. A hit with family and guests. The freshly cooked pasta is tossed in fragrant Meyer lemon sauce, made creamy with Mascarpone cheese. Color comes from vibrant, blanched baby spinach and fresh basil; and a satisfying crunch is courtesy of toasted hazelnuts. (If Meyer lemons are not available, you may choose to add a 1/2 teaspoon of sugar to the sauce.)
2 t Meyer lemon zest
½ C Meyer lemon juice
1 C Mascarpone cheese
4 T EVOO
½ t salt
¼ t black pepper
¼ t nutmeg
12 oz linguine or fettuccine
4 – 8 C fresh baby spinach, well washed
½ C fresh basil, chopped
1 C hazelnuts, toasted and chopped
No nutrition information available
Combine lemon, EVOO, Mascarpone, and seasonings in a large serving bowl.
Boil pasta. Add spinach when pasta is al dente, then drain immediately, reserving 1 cup of pasta water.*
Dump pasta over sauce, directly into serving bowl. Toss until sauce coats pasta.
Add a little pasta water* if necessary to keep the sauce more fluid.
Sprinkle with hazelnuts and fresh basil, and serve.