Fusilli with Glorious Green Spinach Sauce
"This is a recipe that I adapted from BBC Good Food Magazine. It's super fast. In the past I have substituted the mascarpone with heavy cream or cream cheese. Some times I add some chopped left over chicken. Be careful with the salt since the Parmesan cheese is quite salty."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (241.3 g)
- Calories 653.8
- Total Fat - 22 g
- Saturated Fat - 9.4 g
- Cholesterol - 39.2 mg
- Sodium - 574.7 mg
- Total Carbohydrate - 86.8 g
- Dietary Fiber - 13.3 g
- Sugars - 1.4 g
- Protein - 30.7 g
- Calcium - 712.4 mg
- Iron - 3.3 mg
- Vitamin C - 16.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce. If needed, add a little of pasta water to make it lighter.
Step 2
Drain the pasta thoroughly and return to the pan over low heat. Stir in the sauce, almonds and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.
Tips
No special items needed.
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