Pasta with spinach, mascarpone, and orange zest, another delicious recipe for the super lazy or very busy. I owe this one to last week’s fridge clean-out. I had some leftover mascarpone and an open bag of frozen spinach that had been living in the freezer for too long, since I usually buy them fresh.
Since I had read somewhere, I don’t remember where, that spinach and orange peel go very well together, I decided to test it with a spoonful of the pasta already sautéed with the spinach sauce. The truth is that whoever said it was absolutely right. When I remember who it was, I will thank them right here, as this little detail is what makes it go from tasty pasta to something deliciously special!
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The card
Pasta with spinach, mascarpone, and orange zest
Autor: La ragazza col mattarello
Número de raciones: 4
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 320 g fusilli
- 300 g drained spinach (about 700 g frozen spinach)
- 100 g mascarpone cheese
- 100 ml heavy cream
- 25 g butter
- Grated zest of one orange
- Nutmeg
- White pepper
- Grated Grana Padano cheese
Instrucciones
- Boil and drain the spinach well.
- When the spinach is cooked, you can start boiling the water for the pasta.
- Sauté the spinach with the butter.
- Incorporate the mascarpone into the pan with the spinach.
- When the mascarpone and spinach are well mixed, add the heavy cream, a pinch of nutmeg, and season the sauce with salt and pepper.
- Sauté the pasta with the spinach sauce.
- Serve the pasta with a little Grana Padano and orange zest on top.
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