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Lemon Mascarpone Pasta Recipe

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4.1 from 31 reviews

A creamy and refreshing Lemon Mascarpone Pasta that combines the tangy brightness of lemon with the richness of mascarpone and butter. Ready in just 15 minutes, this easy-to-make pasta dish is perfectly balanced with garlic, red onion, and peppery arugula, creating a vibrant and satisfying meal for four.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces gemelli or other pasta
  • Kosher salt (to taste)
  • 1/2 cup reserved pasta cooking liquid

Sauce and Flavorings

  • 2 cloves garlic, peeled and minced
  • 1/2 small red onion, minced
  • 1 lemon (zested and juiced, about 1–2 tablespoons juice)
  • 2 tablespoons butter
  • 4 ounces mascarpone cheese, softened
  • 1/2 cup heavy cream
  • Freshly ground black pepper (to taste)
  • 2 cups arugula (about 1 1/2 ounces)

Instructions

  1. Prepare Aromatics: Peel and finely mince the garlic cloves and red onion to build the base flavors for your sauce.
  2. Prepare Lemon: Zest the lemon, then squeeze one half carefully to obtain 1–2 tablespoons of fresh lemon juice, keeping the other half for adjusting flavor later.
  3. Cook Pasta: Bring a large saucepan of water to a boil. Add a couple teaspoons of kosher salt to the water, then cook the pasta until al dente according to the package instructions. Before draining, reserve 1/2 cup of the pasta cooking water for thinning the sauce if needed.
  4. Sauté Aromatics: While the pasta cooks, melt butter in a 12-inch skillet over medium-low heat. Add the minced garlic and onions and sauté gently until softened but not browned, about 3 to 5 minutes.
  5. Make Sauce: Add the softened mascarpone cheese and heavy cream to the skillet. Stir continuously as the cheese melts into the cream. Bring the mixture to a simmer over medium heat, stirring frequently until the sauce thickens slightly, approximately 5 minutes.
  6. Season Sauce: Stir in 1 tablespoon of lemon juice and 1 tablespoon of lemon zest. Taste the sauce and adjust seasoning by adding kosher salt, black pepper, and additional lemon juice from the reserved half lemon as desired for brightness.
  7. Combine Pasta and Arugula: Add the drained pasta and fresh arugula directly to the skillet. Toss everything together until the pasta is heated through, the arugula wilts slightly, and the sauce evenly coats all ingredients, about 1 minute.
  8. Serve: Serve the Lemon Mascarpone Pasta immediately for the best flavor and texture.

Notes

  • Use fresh mascarpone cheese for the creamiest sauce texture.
  • Adjust the lemon juice to taste to balance rich and bright flavors.
  • If the sauce is too thick, add reserved pasta cooking water a tablespoon at a time to loosen it.
  • This dish is best served fresh but can be stored refrigerated for up to one day.
  • Gemelli pasta is preferred, but other short pasta like penne or fusilli works well.
  • For a lighter version, substitute half-and-half for heavy cream but expect a thinner sauce.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/lemon-mascarpone-pasta-recipe/