Lemony Pasta with Goat Cheese and Spinach
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This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.
Lemony Pasta with Goat Cheese and Spinach
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.
Everyday Food, November 2012
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- Salt and pepper
- 3/4 pound spaghettini or spaghetti
- 4 ounces fresh goat cheese
- 10 ounces baby spinach (10 cups)
- 3 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1/2 cup toasted walnuts, chopped
Directions
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In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
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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.
Cook's Note
This dish has a double dose of lemon: Juice adds tartness, while zest contributes a softer, more floral flavor.
I made this tonight and thought it was GREAT! Thanks Sarah! Once again a wonderfully healthy dinner.
Not a fan of this one. I didn't add all of the herbs and even still it felt like I was eating the lawn. I agree w/ the other commenter that it was missing something, but i couldn't quite figure it out.
This was good, and easy. Goat cheese adds nice tang and is really tasty, but even though there was a ton of cilantro and parsley, it was still missing something. Maybe some smoked salmon and arugula next time instead of spinach.