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!
Cook time 15 min
Prep time 5 min
Ingredients:
4 cups spinach1 tsp lemon peel
16 oz gluten-free pasta
1/4 cup lemon juice
1/3 cup olive oil
3/4 cup almonds
2 garlic cloves
2 tbsp butter
16 oz mozzarella cheese
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.
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 per serving
6 ServingsCalories 460kcal
Protein 27g
Carbohydrates 36g
Fiber 2.91g
Sugar 1.82g
Fat 36g
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