When you don’t know what to cook pasta is the go-to ingredient of choice. It’s almost universally adored and you can put pretty much anything you like on top. But, sometimes it can be a bit tiring to always have it with meatballs and tomato sauce. That’s why when I saw this recipe for mascarpone spinach spaghetti I knew I had to try it. And it turns out it’s even tastier than I imagined it would be.

The basis for this dish is spaghetti and I like to use a thick variety for the bite it gives the meal. After your pasta is done, add some fresh spinach to the pan and allow it to wilt in a sauce of rich, thick mascarpone cheese, lemon juice, and spices.

Start with fresh spinach for the best flavor. Once the spinach is soft then add in the final ingredient: a handful of toasted, chopped hazelnuts. It might not sound like an ideal pasta topping, but this special ingredient gives the entire dish a much more interesting flavor and texture.

I did toast the hazelnuts for just a few minutes before I started the pasta. All you need is a skillet, toss them in over medium-low, and let them cook for a bit with no oil. Don’t over do it at this stage otherwise they can become bitter. It literally only takes about 2 minutes for some of the nut pieces to darken and that’s your queue to remove them from the pan.

What I love about this dish is that it’s almost like a vegetarian version of carbonara. The mascarpone cheese gives the richness that the egg would and the hazelnuts provide the crunch that the bacon would give. I had no idea this would be the case when I started cooking it, but soon realized that it hits many of the same flavors- all with the added nutrition of a generous amount of spinach.

Some parmesan cheese on top adds a little more flavor for the perfect combination of flavors in every bite.

This simple recipe only takes about 20 minutes to make, but it will bring a smile your face when you taste this elegant pasta dish!