Mascarpone Pasta
This lemony Mascarpone Pasta has a deliciously easy sauce that coats the pasta in creamy goodness. Arugula, garlic, and red onion add flavor and texture.
Servings: 4
Calories: 381kcal
Ingredients
- 2 cloves garlic
- ½ small red onion
- 1 lemon
- 8 ounces gemelli or other pasta
- 2 tablespoons butter
- 4 ounces mascarpone cheese softened
- ½ cup heavy cream
- 2 cups arugula (about 1 ½ ounces)
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Peel and mince garlic cloves and red onion.
- Zest lemon, then squeeze one half until you have 1–2 tablespoons of lemon juice.
- Bring a large saucepan of water to boil, add a couple of teaspoons of salt, and cook pasta to al dente according to package directions. Reserve ½ cup of cooking liquid before draining.
- While pasta is cooking, sauté butter in a 12-inch skillet over medium-low heat, then add garlic and onions.
- Sauté until garlic and onions are softened, but not browned, about 3-5 minutes.
- Add mascarpone cheese and cream, stirring to melt the cheese. Bring to a simmer over medium heat, stirring frequently, until sauce thickens (about 5 minutes).
- Stir in 1 tablespoon lemon juice and 1 tablespoon zest.
- Taste and add salt, pepper, and more lemon juice as needed.
- Stir in drained pasta and arugula.
- Toss until pasta is heated through, arugula is wilted, and sauce coats everything (about 1 minute).
- Serve immediately.
Notes
Expert Tips:
If pasta sits for a little while and the sauce dries out, add a little of the reserved pasta water while stirring over low heat.
Make sure to salt your pasta water before boiling your noodles. That really helps to add flavor to your final dish!
We recommend investing in a set of rubber-tipped tongs. These do an excellent job of tossing pasta in a skillet, without damaging the pan. How to Store:
Leftovers will keep for 3-4 days in an airtight container in the refrigerator, but note that the sauce will dry out as it cools. Toss with some warm water or cream, and reheat. Doing this in a skillet on the stove works best, but you can also reheat a dish of pasta in the microwave. Stop every 15 seconds or so to stir so that the pasta absorbs the new liquid and creates a creamy sauce again.
If pasta sits for a little while and the sauce dries out, add a little of the reserved pasta water while stirring over low heat.
Make sure to salt your pasta water before boiling your noodles. That really helps to add flavor to your final dish!
We recommend investing in a set of rubber-tipped tongs. These do an excellent job of tossing pasta in a skillet, without damaging the pan. How to Store:
Leftovers will keep for 3-4 days in an airtight container in the refrigerator, but note that the sauce will dry out as it cools. Toss with some warm water or cream, and reheat. Doing this in a skillet on the stove works best, but you can also reheat a dish of pasta in the microwave. Stop every 15 seconds or so to stir so that the pasta absorbs the new liquid and creates a creamy sauce again.
Nutrition
Calories: 381kcal | Carbohydrates: 23g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 260mg | Fiber: 2g | Sugar: 3g
