This speedy pasta dish is packed with flavor and bright green color. Watch Everyday Food editor Sarah Carey cook the “greeniest” pasta she’s ever made.
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.
This dish has a double dose of lemon: Juice adds tartness, while zest contributes a softer, more floral flavor.