A and I are both suckers for a creamy sauce, but all too often the only options out there are Alfredo-type sauces, which are a little too rich for our tastes. This sauce, made with fresh spinach and mascarpone cheese (a sweet little indulgence) does just the trick. We found this recipe while watching re-runs of Giada at Home on a rainy Labor Day!
You need:
1 lb. fusilli pasta
1/4 c. olive oil
2 cloves of garlic, lightly crushed
5 oz. baby spinach
Fresh ground pepper
1 1/2 c. pecorino romano cheese, grated
1 c. mascarpone cheese (room temperature)
Cook the pasta until tender but still firm to the bite. Reserve 3/4 c. pasta water and then drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until lightly browned (about 2 minutes) and then discard. Add the spinach and 2 tsp. pepper and cook for 1 minute, or until the spinach has wilted. Remove from the heat, add the pasta, the romano cheese, and 2 tsp. salt and pepper. Stir until combined. In a small bowl, mix the pasta water and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Enjoy!
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