Lemon Pasta With Goat Cheese and Spinach

Saturday, December 8, 2012

  •  ¾ pound spaghetti
  • 4 ounces fresh goat cheese
  • 10 ounces baby spinach
  • 2 cups fresh parsley, chopped
  • 1 Tablespoon grated lemon zest
  • 1 Tablespoon fresh lemon juice
  • ¼ cup walnuts, chopped and toasted


  1. Bring a large pot of salted water to boiling.  Add pasta and cook according package directions for al dente.Remove and save 2 cups of pasta cooking water. Drain the pasta.
  2. In the pot, stir together 1 cup of pasta water and the goat cheese over medium heat to melt the cheese.  Add pasta, spinach and parsley, lemon zest and lemon juice.
  3. Stir to coat with the sauce.  Add more pasta water as needed to  create a sauce that coats the pasta. Season with salt and pepper.  Sprinkle with walnuts to serve.

Note: serves 4, add some shrimps to the recipe.


Post a Comment