Spinach Mascarpone Pasta

• 1 bag 6 Oz. Of Pre-washed & Prepped Baby Spinach Leaves
• 1 box 16 Oz. Of Dried Fusilli Or Cavatappi Pasta
• 6 ounces, weight Softened Mascarpone Cheese
• 2 whole Lemons, Juice And Zest, Divided Use
• 6 Tablespoons Finely Grated Parmesan Cheese Plus 2 Tablespoons For Garnish
• 2 Tablespoons Finely Chopped Chives, For Garnish
• 2 pinches Salt And Pepper, to taste

1. Start a large pot of water to boil.
2. When the water is up to a gently rolling boil, add pasta and cook to al dente according to the directions on the box.
3. While pasta is cooking, set up a relatively large capacity food processor.
4. To the processor add 3/4 of the bag of prepared baby spinach, the Mascarpone cheese, lemon juice and 6 tablespoons of finely grated Parmesan cheese.
5. Puree until smooth and well-incorporated.
6. Set aside.
7. When pasta is cooked to desired texture, drain and return pan to the stove and heat on low.
8. Add pasta back to pot and add spinach sauce.
9. At this point, taste your pasta and then salt & pepper to taste.
10. Keep in mind the finished dish will get a light sprinkle of the salty Parmesan on top right before serving.
11. Stir in lemon zest and remaining baby spinach leaves and heat until pasta & sauce are warmed through and the spinach is just wilted.
12. Divide into bowls, top with a sprinkle of chives & Parmesan cheese.
13. Serve immediately.

fusilli, mascarpone cheese, lemons, parmesan cheese, chives, salt

Taken from tastykitchen.com/recipes/main-courses/spinach-mascarpone-pasta/ (may not work)