Creamy Lemon Mascarpone Pasta
This lemony Mascarpone Pasta has a deliciously easy sauce that coats the pasta in creamy goodness. Arugula, garlic, and red onion add flavor and texture.
Ingredients
- 2 cloves garlic minced
- 1/2 small red onion minced
- 1 whole lemon zested and juiced
- 8 ounces gemelli pasta or other pasta
- 2 tablespoons butter for sautéing
- 4 ounces mascarpone cheese softened
- 0.5 cup heavy cream
- 2 cups arugula about 1 1/2 ounces
- to taste kosher salt
- to taste freshly ground black pepper
Instructions
- Peel and mince garlic cloves and red onion.
- Zest lemon, then squeeze one half until you have 1–2 tablespoons of lemon juice.
- Bring a large saucepan of water to boil, add a couple of teaspoons of salt, and cook pasta to al dente according to package directions. Reserve 1/2 cup of cooking liquid before draining.
- While pasta is cooking, sauté butter in a 12-inch skillet over medium-low heat, then add garlic and onions.
- Sauté until garlic and onions are softened, but not browned, about 3-5 minutes.
- Add mascarpone cheese and cream, stirring to melt the cheese. Bring to a simmer over medium heat, stirring frequently, until the sauce thickens, about 5 minutes.
- Stir in 1 tablespoon lemon juice and 1 tablespoon zest.
- Taste and add salt, pepper, and more lemon juice as needed.
- Stir in drained pasta and arugula.
- Toss until pasta is heated through, arugula is wilted, and sauce coats everything, about 1 minute.
- Serve immediately.
Notes
This lemony Mascarpone Pasta has a deliciously easy sauce that coats the pasta in creamy goodness. Arugula, garlic, and red onion add flavor and texture.