Ingredients
- Kosher salt
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 2 cloves garlic, lightly crushed
- 5 cups baby spinach leaves (5 ounces)
- Freshly ground pepper
- 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
- 1 cup mascarpone cheese (8 ounces), at room temperature
Directions
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.
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By RachelLovesToCook
Jacksonville
on May 28, 2012
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The perfect recipe!!! Kind of reminds me of an alfredo sauce but much lighter and fresher tasting! LOVE this recipe. Also, very easy to make.
By oelram01
on May 25, 2012
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Love this recipe! The second time around, I tried to do things a little differently and was pleased with the results. Instead of wilting the spinach on the stove, I put it in a microwave safe container with a little water. I put minced garlic on top and microwaved covered for 1 minute. I added pepper to that and then added it to the pasta. Saved time, was less oily and made for an easier cleanup.
By fueledbychoc
San Diego, CA
on May 19, 2012
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It was good, not great. good flavor but Too rich and oily. I even reduced the mascarpone down to 1/2 cup (in an effort to reduce fat & calories. Even doing that I felt it was a bit too rich I couldn't even finish my serving. I also think 1/4 cup of olive oil was too much as evident by the amount remaining in the bottom of bowl. Next I'll reduce it to an 1/8 which will improve that. Will like make again with further reduction of cheese and oil.
Read all 68 reviews