Fusilli with glorious green spinach sauce

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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.
2. Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra parmesan sprinkled over.

770 kcalories, protein 20g, carbohydrate 80g, fat 43 g, saturated fat 21g, fibre 5g, salt 0.53 g

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• kyoko

  07 November 2007

  kyoko rated this recipe

  

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• mandy

  21 February 2008

  mandy rated and commented on this recipe

  

  A wonderful quick pasta recipe, we use light mascapone to keep the calories down, and the children dont have the pine nuts, they get in their teeth!

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• Yum Yum

  13 March 2008

  Yum Yum rated and commented on this recipe

  

  Delicious -will be making this again!

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• Katharine

  15 March 2008

  Katharine rated and commented on this recipe

  

  Lovely quick meal, we used frozen spinach instead of fresh.

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• Pippifer

  15 March 2008

  Pippifer commented on this recipe

  Fabulous dish, super versatile, I agree with using light mascarpone, just as delish' and if you want to make it fully vegan you can use a tofu-based soft cheese substitute. With just seven ingredients; many of them storecupboard staples (thanks for the frozen spinach tip too Katherine), it's a real crowd pleaser to have as a standby. Substitute wholewheat pasta for more fibre or seeds of change organic spinach trottole pasta for an all green experience!

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• Beth

  25 March 2008

  Beth rated and commented on this recipe

  

  Agree about the light mascapone - I used the juice of a whole lemon.

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• Susan

  02 May 2008

  Susan rated and commented on this recipe

  

  Just not my cup of tea! But very quick and easy nonetheless.

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• lynette

  19 May 2008

  lynette rated and commented on this recipe

  

  Quick filling meal but missed the flavour somewhere

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• Alba

  01 June 2008

  Alba commented on this recipe

  i tried this recipe and substituted mascarpone with a little gorganzola.. it was a nice contrast with the sweet spinach.

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• gill.g

  19 July 2008

  gill.g commented on this recipe

  I loved this. I've been trying to make a decent spinach sauce for ages and this is it. Wow! I added a lot more lemon which balanced out the flavours well - other than that I did as the recipe said. An excellent recipe that I'll be using many more times.

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• astroboy

  01 November 2008

  astroboy rated and commented on this recipe

  

  the flavour seems to come from the parmesan so my advice is don't be shy with it

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• carol

  08 April 2009

  carol commented on this recipe

  The sauce is fantastic over sliced boiled potatos as a quick "bake". It needed extra garlic and added grated vintage cheddar on to then lashed under grill to brown. Had compliments all round Thank you Carol

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• Salima

  21 April 2009

  Salima rated and commented on this recipe

  

  Very quick and easy, a great alternative to pesto.

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• Anneli

  10 July 2009

  Anneli rated this recipe

  

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• denisebrise

  15 August 2009

  denisebrise rated this recipe

  

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• Aida G

  05 October 2009

  Aida G rated this recipe

  

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• miranda

  11 October 2009

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http://www.bbcgoodfood.com/recipes/2493/

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Ingredients

• 400g fusilli pasta spirals
• 225g bag of baby spinach
• 1 garlic clove
• 250g tub mascarpone
• juice of ½ large lemon
• 30g grated parmesan , plus extra to serve
• 55g pine nuts , lightly toasted

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 400g fusilli pasta spirals
• 225g bag of baby spinach
• 1 garlic clove
• 250g tub mascarpone
• juice of ½ large lemon
• 30g grated parmesan , plus extra to serve
• 55g pine nuts , lightly toasted

770 kcalories, protein 20g, carbohydrate 80g, fat 43 g, saturated fat 21g, fibre 5g, salt 0.53 g

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