Creamy Mascarpone and Spinach Linguine

By jeknudson

Ingredients

• 1 (9-ounce) package refrigerated fresh linguine
• 3 tablespoons 1/3-less-fat cream cheese
• 1 1/2 tablespoons mascarpone cheese
• 1/2 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 4 cups baby spinach leaves
• 1 pint cherry tomatoes, halved
• 1/4 cup sliced fresh basil
• 2 tablespoons grated Parmigiano-Reggiano cheese

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.

2. Add cream cheese and mascarpone cheese to bowl, stirring with a whisk until smooth. Stir in lemon rind and the next 4 ingredients (through nutmeg).

3. Heat saucepan over medium-high heat. Add pasta and cream cheese mixture to pan; cook 1 minute, stirring constantly. Stir in spinach and tomatoes; cook 2 minutes or until spinach wilts, stirring frequently. Remove pan from heat; stir in basil. Sprinkle evenly with cheese; serve immediately.