Prep time: 20 minutes (mostly for boiling water for pasta)
Serves 4
Ingredients:
8oz/226g spaghetti (we used whole wheat, because we’re on the South Beach Diet. I know...did I NOT look at how many calories are in the mascarpone?! and the answer is "yes, but...")
½ cup mascarpone cheese
Zest & juice from 1 large lime
2 tbsp EACH fresh flat leaf parsley & basil, chopped
½ cup coarsely grated Parmesan Cheese
Salt & Freshly ground pepper to taste
Directions:
1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (8-10 minutes depending on the type of pasta). Drain and set aside.
2. In the meantime, in a large serving bowl, combine the mascarpone, zest and juice and combine well.
3. Once the pasta is cooked and drained, add it to the mascarpone mixture and then add the fresh herbs and parmesan cheese. Toss well and serve. Nothing could be simpler.
Sometimes I serve it as a side dish with grilled chicken, or just have a simple lightly dressed salad on the side. Don’t let anything come between you and the tangy, lemony, creamy sauce!
Serve with a simple green salad.
Related links: Presto Pasta Night Food and Drink food blogging eventEasy Cooking Recipes Pasta
4 comments:
ok~this is wonderful and I just happen to have a huge container of cheese in the frig! This is clever~
Perfect for summer! I love the whole wheat pasta... makes me feel less guilty about eating so much of it...
Hi Ruth, I made this last night with ricotta because that's what I had in the fridge and it worked out well too. Thanks for the recipe.
Ladies, so glad you liked it.
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