Spaghetti With Mascarpone, Lemon, Spinach and Hazelnuts

Name: Spaghetti With Mascarpone, Lemon, Spinach and Hazelnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 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

Submitted by kathleenkirbyturner

"From Jamie Oliver's website, submitted to Mascarpone Madness by Dawna Tayebi"

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photo by Henny Adriansyah

Ready In:: 20mins
Ingredients:: 12
Serves:: 2

ingredients

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

directions

Combine the zest, juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk together until smooth.
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.
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.
Top with the chopped hazelnuts.

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Reviews

To date, I've never prepared a Jamie Oliver recipe that I didn't like. This recipe I discovered on another site last week but the cook replaced the standard lemon with Meyer lemon. So, I subbed a Meyer lemon with excellent results. Fresh, locally made fettuccini as well! What a delicious combination of flavors! Used our Oregon-grown hazelnuts, too! Served with a simple side of pan grilled carrots. Thanks for posting the recipe!

COOKGIRl

RECIPE SUBMITTED BY

kathleenkirbyturner

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.

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