Spaghetti With Mascarpone, Lemon, Spinach And Hazelnuts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 teaspoon lemon zest
• 1 lemon, juiced, about 1/4 cup
• 1/2 cup mascarpone cheese
• 1/2 teaspoon salt
• 1 dash pepper, freshly ground
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 lb spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 5 cups spinach, loosely packed, washed, spun dry and rough chopped
• 1/2 cup hazelnuts, toasted and chopped

Recipe

• 1 combine the zest, juice, mascarpone, salt, pepper and nutmeg in a bowl. whisk together until smooth.
• 2 bring a large pot of water to boil and add a generous amount of salt. boil the spaghetti until al dente - removing pasta from heat one or two minutes earlier than you normally would. drain the pasta - reserving 1/2 cup of the cooking water.
• 3 heat the butter and olive oil in a large pot. add the garlic and saute until tender. add the spinach and fry until wilted. add the lemon/mascarpone mixture, the pasta, and as much of the reserved water as necessary to make the sauce fluid but not watery.
• 4 top with the chopped hazelnuts.