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Mascarpone Roasted Red Pepper Spinach Orechiette Pasta
A creamy mascarpone sauce, roasted red peppers, and spinach are the most flavorful trio in this easy skillet orechiette pasta!
Servings 6 servings
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups baby spinach
- 1 cup jarred sliced roasted red peppers
- 1/2 cup mascarpone cheese
- 1/2 cup chicken broth
- 12 oz hot orechiette pasta, cooked according to package instructions
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
In a medium skillet over medium-high heat, melt butter. Add garlic to pan and saute 1-2 minutes or until fragrant. Reduce heat to medium and stir in spinach and roasted red peppers. Cook 3-4 minutes, stirring occasionally until spinach is wilted.
Stir in mascarpone cheese and slowly drizzle in chicken broth until smooth. Add cooked pasta and stir until coated. Stir pasta occasionally until heated through then season with salt and pepper to taste and garnish with grated Parmesan cheese. Enjoy!