Creamy spinach pasta with a heavy dose of black pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.
In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth.
Pour over the pasta and toss until coated. Season with salt.
Transfer the pasta to a large bowl and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 582 | ||
Calories from Fat: 264 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 143.7mg | 44 % | |
Sodium 686.2mg | 24 % | |
Potassium 436.4mg | 11 % | |
Total Carbohydrate 54.3g | 16 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 53.6g | ||
Protein 25.5g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 582
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