I’ve been meaning to blog this recipe for a while, but didn’t get around to it until this afternoon. I found a recipe that used mascarpone cheese, or Italian cream cheese, about a year ago, and the sauce has become one of my go-to favorites – it tastes like an Alfredo sauce, but it’s actually easier to make. In this version, I pair it with pasta and broccoli.
For this recipe (which will make enough for dinner and lunch the next day), you will need:
2 handfuls of pasta
juice of 1/2 lemon
zest of 1/2 lemon
1/4 c mascarpone cheese
1/2 onion, diced
1 clove garlic
1 head of broccoli, broken into small “trees”
salt and pepper to taste
parmesan cheese, grated
Cook the pasta according to the directions on the package and then drain, reserving about 1/2 cup of the pasta water. Meanwhile, saute the diced onions and minced garlic in a saucepan, and add the broccoli. Once the broccoli is tender (you may have to cover the pan to let the broccoli steam), add the cooked pasta to the pan.
In a small bowl on the side, combine the mascarpone cheese, lemon juice and zest, salt and pepper. Add that sauce to the pasta and vegetables, stirring frequently to melt the mascarpone cheese. Add the leftover pasta water to the pan to losen the sauce as needed. Garnish the pasta with parmesan cheese.
I also love to make this recipe with chicken, spinach and sundried tomatoes instead of broccoli!
Lots of love,