Creamy Mascarpone and Spinach Linguine

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Creamy Mascarpone and Spinach LinguineRecipe

Photo: Whitney Ott; Styling: Claire Spollen



Low-fat cream cheese and silky mascarpone combine to make a dreamy sauce for this dish. Fresh lemon rind brightens up the flavor profile. Serve with green beans for a simple side to this delicious meal.

Serves 4 (serving size: about 2 cups pasta and 1 1/2 teaspoons cheese)


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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


Hands-on: 12 Minutes
Total: 21 Minutes

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.

Created date

September 2014

Nutritional Information

Calories 292
Fat 10.2 g
Satfat 5.6 g
Monofat 2.7 g
Polyfat 1.5 g
Protein 12 g
Carbohydrate 41 g
Fiber 4 g
Cholesterol 61 mg
Iron 2 mg
Sodium 454 mg
Calcium 107 mg