Tuesday, March 22, 2011


Last week in lab our chef made garlic spinach and since then I have been craving more of it! Last night, I didn't know what to do for dinner, but I wanted to try and use spinach and a combination of ingredients in my fridge. I found pine nuts, mascarpone (which was about to go bad so I had to use it up!), spinach, garlic and spaghetti. A perfect combo for a delicious pasta! The nutmeg works really well with the spinach and garlic giving it an earthly flavour. If you happen to have ricotta on hand not mascarpone you could easily substitute one for the other.

This pasta was so simple, but with so many different flavours and textures in the dish, it made for a really exciting meal! Quick to prepare, and without having to buy really any of the ingredients as most are staples in my fridge, I think this pasta is going to become a regular! The other plus about this dish, its a one pan dinner.

Garlic Spinach Spaghetti
Serves One
Total Time: 25 minutes

- 2 garlic cloves (finely chopped, or use a microplane to turn it into more of a paste)
- 1 heaping spoonful mascarpone cheese
- 60mL of milk (or cream, but I was trying to be somewhat healthy)
- 2 handfuls of baby spinach
- toasted pine nuts (as many as you would like)
- salt and pepper
- nutmeg
- spaghetti (enough for one serving)
- 1 tbsp olive oil

- Boil the pasta water, salt and cook pasta for about 12 minutes or until al dente.
- In a large saute pan toast the pine nuts of medium heat until they are golden brown. Remove and set aside.
- Place olive oil and turn to medium high heat. Add the spinach and wilt. Once wilted add in one clove of garlic and toss. Remove from pan and set aside.
- To the pan add the milk, mascarpone, another clove of garlic, salt, pepper and a touch of nutmeg. Let the sauce mix together and warm throughout.
- Once pasta is cooked move immediately to the sauce pan. Add in the spinach and pine nuts and mix thoroughly.
- Season with a bit more salt and pepper if necessary, plate and grate some fresh parmesan on top before serving.



  1. Just made this... Super delicious!!! Put a little more garlic in and used sliced almonds instead of pine nuts (which are hella expensive... wow). Nutmeg is an awesome addition!

  2. I must try this. It sounds absolutely delicious. With a Pinot Grigio? Kathy See