Food & Cooking Recipes Ingredients Pasta and Grains Lemony Pasta with Goat Cheese and Spinach 3.7 (159) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print