Remember those Apple and Marscapone Tartlets that I featured a couple posts back? Well, that venture left me with some leftover marscapone and I certainly did not want to let that yumminess go to waste. As I had already used marscapone as one of the main ingredients in a sweet treat, I figured that I would use it in a savory dish this time around. To me, the obvious choice seemed to be in the form of a delicious, Italian-inspired sauce packed with fresh flavors. That it was.
For the most part, when I make pasta it’s because A) I’m feeling lazy, or B) I have absolutely nothing else to eat. In these circumstances, said pasta is dried and the sauce that accompanies it typically comes in a jar. Rest assured, the sauce that I’m featuring in this post is still perfect for those lazy nights. I threw it together in only 10 minutes, and the quick trip to the grocery store to pick up some fresh pasta was well worth it.
Note: This recipe yields four servings. For best results, serve with a sliced baguette and seasoned extra-virgin olive oil for dipping. ;)
What you’ll need:
- 1/2 cup EVOO
- 8 oz. container marscapone
- 1/4 cup grated parmesan
- 2 tbsp. fresh lemon juice
- 4 cloves fresh garlic
- 1/4 a sweet onion, chopped
- 1 tsbp. fresh parsley, chopped
- 1 tsbp. fresh oregano, chopped
- 1 cup roasted red peppers (my recipe here)
- 2 cups packed fresh spinach
- Cracked black pepper to taste
- Himalayan salt to taste
- The pasta of your choice (I went with fresh linguini. Yum!)
- Shaved locatelli for garnish
What you’ll do:
- Combine all ingredients (minus the spinach, salt, and pepper) in a food processor; blend until smooth
- Transfer to a large saucepan and, over low heat, stir in the spinach and desired amount of salt and pepper; stir occasionally until the sauce is heated through and the spinach is slightly wilted
- Spoon a generous amount of sauce over the pasta, garnish with shaved locatelli, and enjoy!