Spaghetti With Mascarpone, Lemon, Spinach and Hazelnuts

READY IN: 20mins
Recipe by Ex-Pat Mama

From Jamie Oliver's website, submitted to Mascarpone Madness by Dawna Tayebi

Top Review by COOKGIRl

To date, I've never prepared a Jamie Oliver recipe that I didn't like. This recipe I discovered on another site last week but the cook replaced the standard lemon with Meyer lemon. So, I subbed a Meyer lemon with excellent results. Fresh, locally made fettuccini as well! What a delicious combination of flavors! Used our Oregon-grown hazelnuts, too! Served with a simple side of pan grilled carrots. Thanks for posting the recipe!

Ingredients Nutrition


  1. Combine the zest, juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk together until smooth.
  2. Bring a large pot of water to boil and add a generous amount of salt. Boil the spaghetti until al dente - removing pasta from heat one or two minutes earlier than you normally would. Drain the pasta - reserving 1/2 cup of the cooking water.
  3. Heat the butter and olive oil in a large pot. Add the garlic and saute until tender. Add the spinach and fry until wilted. Add the lemon/mascarpone mixture, the pasta, and as much of the reserved water as necessary to make the sauce fluid but not watery.
  4. Top with the chopped hazelnuts.

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