Food & Cooking Recipes Ingredients Pasta and Grains Lemony Pasta with Goat Cheese and Spinach 3.7 (159) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 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. Ingredients Salt and pepper ¾ 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 ½ cup toasted walnuts, chopped Directions 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. Cook's Notes This dish has a double dose of lemon: Juice adds tartness, while zest contributes a softer, more floral flavor. Print