Campanelle with mozzarella and spinach
Indulge in a delightful Campanelle with mozzarella and spinach recipe that features gluten-free pasta tossed with fresh spinach, zesty lemon peel, crunchy almonds, and creamy mozzarella cheese. Savor the harmony of flavors with a refreshing lemon juice and olive oil dressing, plus a hint of garlic and buttery richness. Perfect for a satisfying, gourmet meal!
- 02 Jul 2025
- Cook time 15 min
- Prep time 5 min
- 6 Servings
- 9 Ingredients
Campanelle with mozzarella and spinach is a delightful and hearty dish that pairs the creamy, rich texture of mozzarella cheese with the fresh, vibrant flavors of spinach and lemons. The addition of crunchy almonds adds a wonderful contrast, making this gluten-free pasta dish not only delicious but also incredibly satisfying. This recipe is perfect for a cozy dinner at home or to impress guests at a dinner party.
Ingredients:
Instructions:
- Wash and dry the spinach thoroughly.
- Grate the lemon peel to get about 1 teaspoon of zest.
- Juice the lemons to get about 1/4 cup of lemon juice.
- Peel and finely chop the garlic cloves.
- If the almonds are not already toasted, spread them on a baking sheet and toast in a 350°F (175°C) oven for about 8-10 minutes, until golden and fragrant. Let cool slightly, then roughly chop.
- Bring a large pot of salted water to a boil.
- Add the gluten-free pasta and cook according to package instructions until al dente.
- Reserve 1 cup of pasta cooking water, then drain the pasta.
- In a large skillet over medium heat, add the olive oil and butter.
- Once the butter has melted, add the chopped garlic and sauté until fragrant, about 1 minute.
- Add the lemon zest and sauté for another 30 seconds.
- Add the reserved pasta cooking water to the skillet and bring to a simmer.
- Add the spinach and cook until it wilts, about 2-3 minutes.
- Add the drained pasta to the skillet and toss to coat in the sauce.
- Pour in the lemon juice and continue to toss until everything is well combined.
- Tear the mozzarella cheese into bite-sized pieces and gently fold it into the pasta.
- Sprinkle the chopped toasted almonds over the top.
- Season with salt and pepper to taste.
- Transfer the pasta mixture to serving bowls.
- Drizzle with a little more olive oil if desired.
- Garnish with extra lemon zest if you like more citrus flavor.
- Serve immediately and enjoy!
Tips:
- Use fresh spinach for the best flavor and nutritional value. If fresh spinach isn't available, frozen spinach can be a substitute, but make sure to thaw and drain it well.
- Toast the almonds before adding them to the dish to enhance their flavor and add an extra layer of texture.
- Be sure to zest the lemon before juicing it to get the required lemon peel and juice for the recipe.
- If gluten-free pasta is not a dietary requirement, you can substitute it with regular pasta of your choice.
- Do not overcook the pasta; it should be al dente to provide the perfect texture for this dish.
- Add the spinach towards the end of cooking to retain its bright green color and fresh flavor.
Campanelle with mozzarella and spinach is a simple yet elegant dish that brings together a unique combination of flavors and textures. The creaminess of the cheese, the freshness of the spinach and lemon, and the crunch of the almonds create a harmonious dish that is both comforting and gourmet. Enjoy this delightful meal with family and friends, and savor the symphony of tastes with every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 460kcal | 23% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.91g | 8% |
| Sugar 1.82g | 2% |
| Fat | |
| Fat 36g | 42% |
| Saturated 13g | 42% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 200ug | 23% |
| Choline 27mg | 5% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.16mg | 10% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.70ug | 29% |
| Vitamin C 11mg | 12% |
| Vitamin E 3.48mg | 23% |
| Vitamin K 100ug | 82% |
| Minerals | |
| Calcium, Ca 600mg | 46% |
| Copper, Cu 0.18mg | 19% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 280mg | 8% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 3.03mg | 28% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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