This might be one of the creamiest light pasta dishes you've ever had! The mascarpone cheese adds a richness to the spinach pasta that's unexpected—especially in a healthy pasta recipe.
Ingredients
- 12 ounces uncooked tube-shaped chickpea pasta (about 3 1/2 cups) (such as banza)
- 1 clove garlic, thinly sliced (about 1 tsp.)
- 2 tablespoons thinly sliced shallots
- 3 ¼ ounces mascarpone cheese
- 4 ounces fresh baby spinach
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon lemon zest (from 1 medium lemon)
- 1 pinch crushed red pepper
Directions
- Cook pasta according to package directions, omitting salt. Drain, reserving 1 cup cooking water.
- Transfer pasta to a large bowl; add garlic, shallot, mascarpone, spinach, salt, pepper, and 1/2 cup of the reserved cooking liquid. Stir until cheese has melted and mixture is combined, about 1 1/2 minutes. Add additional cooking liquid as needed to loosen sauce. Divide pasta among 4 bowls. Sprinkle with lemon zest and, if desired, crushed red pepper. Serve immediately.