Pasta With Spinach And Mascarpone Recipes

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PASTA WITH SPINACH AND MASCARPONE



Pasta With Spinach and Mascarpone image

Taken from a food blogger (Anne's Food) which was taken from Jamie Olvier's "Jamie's Dinners". Serves 4-6 people for lunch or as a side for dinner, or 2-3 very hungry ones.

Provided by me2006

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

300 g fettuccine (or 1 box of long pasta)
200 g spinach, fresh or frozen
2 garlic cloves, thinly sliced
1/2 teaspoon nutmeg, grated or ground
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
150 g mascarpone
1 ml cream, just over 3 oz
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds.
  • In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes.
  • Season with salt and pepper to taste.
  • Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary.
  • Season again, if necessary.
  • When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy.
  • Serve immediately.

MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH



Mascarpone Pasta with Chicken, Bacon and Spinach image

I was looking for a new way to use mascarpone cheese and had the other ingredients on hand. Turned out to be really delicious and pretty to serve as well! I look forward to serving it to guests.

Provided by landelah

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 18

6 slices bacon
2 tablespoons olive oil
1 cup minced onion
3 pounds skinless, boneless chicken breast halves, cubed
½ teaspoon garlic powder
salt and ground black pepper to taste
3 tablespoons drained and chopped sun-dried tomatoes packed in oil
2 tablespoons prepared pesto sauce
½ pound fresh spinach
1 (8 ounce) container mascarpone cheese
2 cloves garlic, minced
1 tablespoon Dijon mustard, or more to taste
1 lemon, juiced
½ cup milk
¼ teaspoon white pepper
½ cup grated Parmesan cheese
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
  • Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
  • Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
  • Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

Nutrition Facts : Calories 636.6 calories, Carbohydrate 46.9 g, Cholesterol 137.9 mg, Fat 28.2 g, Fiber 3.2 g, Protein 49.7 g, SaturatedFat 11.4 g, Sodium 447.8 mg, Sugar 3.8 g

SPINACH AND MASCARPONE FETTUCCINE



Spinach and Mascarpone Fettuccine image

Make and share this Spinach and Mascarpone Fettuccine recipe from Food.com.

Provided by Brookelynne26

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fettuccine pasta
1 tablespoon olive oil
2 teaspoons butter
2 garlic cloves, peeled and sliced
1 pinch nutmeg
14 ounces fresh spinach, washed and finely sliced
1/2 cup heavy cream
5 ounces mascarpone cheese
1/4 cup freshly grated parmesan cheese
salt
black pepper

Steps:

  • Cook pasta according to package directions and reserve some of the cooking water.
  • Heat a medium skillet over medium heat. Add olive oil, butter, garlic and nutmeg. Once the butter has melted add the spinach. Cook for 5 minutes, or until wilted. Season the spinach with salt and pepper to taste.
  • Add the cream, mascarpone and a ladle full of cooking water to the skillet. Simmer and then add more salt and pepper if needed.
  • Stir the drained pasta into the spinach sauce. Add the parmesan and toss to coat. Add more cooking water if needed, making sure the sauce is a silky consistency. Check once more for seasoning and serve.

Nutrition Facts : Calories 530.9, Fat 21.1, SaturatedFat 10.1, Cholesterol 134.2, Sodium 236.6, Carbohydrate 67.7, Fiber 2.4, Sugar 0.6, Protein 19.1

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