1 Meyer lemon, zested and juiced (about 3 tablespoons juice) – If you cannot find a Meyer lemon – they’re usually a late fall fruit – you can substitute ½ lemon juice & ½ tangerine juice or orange juice.
1/2 cup mascarpone cheese
1/2 teaspoon salt
a few grinds of fresh pepper
1/4 teaspoon freshly grated nutmeg
Whole grain spaghetti
3 Cups fresh spinach
8 oz baby bella mushrooms or mushroom blend
1 large tomato, seeded and chopped
2 cloves garlic minced
1/2 cup toasted pine nuts
Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.
Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.
While boiling water and cooking spaghetti, sauté mushrooms until just softened, add garlic and tomatoes and cook 1-2 minutes more. Take off heat and set aside.
Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the mushroom, tomato mixture and spinach. Toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the pine nuts and stir to combine.