This recipe is from Cooking Light (one of my favorite magazines!), so I didn’t feel too bad serving it to my family. We are trying to cut back on dairy some, so I noticed my husband’s face when he saw the cream cheese, mascarpone, and Parmigiana. But this is from Cooking Light, so it’s not all bad! This turned out to be good. Not the best pasta I’ve ever had, but it was okay. Both my kids (ages 4 and 8) ate all of theirs, and the 8 year old had 2 helpings! The sauce is alfredo-like, but very light. Remember, when you are adding the spinach, it LOOKS like a lot, but that stuff shrivels down to nothing!
Creamy Mascarpone and Spinach Linguine
(Cooking Light, Nov. 2014)
time needed: 21 min.
1 (9-ounce) package refrigerated fresh linguine (I used dried pasta)
3 tablespoons 1/3-less-fat cream cheese
1 1/2 tablespoons mascarpone cheese
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
4 cups baby spinach leaves
1 pint cherry tomatoes, halved
1/4 cup sliced fresh basil (forgot to use!)
2 tablespoons grated Parmigiano-Reggiano cheese
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
2. Add cream cheese and mascarpone cheese to bowl, stirring with a whisk until smooth. Stir in lemon rind and the next 4 ingredients (through nutmeg).
3. Heat saucepan over medium-high heat. Add pasta and cream cheese mixture to pan; cook 1 minute, stirring constantly. Stir in spinach and tomatoes; cook 2 minutes or until spinach wilts, stirring frequently. Remove pan from heat; stir in basil. Sprinkle evenly with cheese; serve immediately.