Description
A creamy and flavorful Spinach Goat Cheese Pasta combining tender pasta, fresh baby spinach, tangy goat cheese, and parmesan with a hint of lemon for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 8 ounces uncooked pasta
- 4 ounces goat cheese, crumbled
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- 1 clove garlic, minced
- 2 cups fresh baby spinach, packed
- 1 tablespoon chopped fresh basil (optional)
- Salt & pepper, to taste
Instructions
- Cook the Pasta: Bring a salted pot of water to a boil and cook the pasta al dente following the package directions. Reserve about a cup of the pasta water before draining. Drain the pasta and set it aside.
- Sauté Garlic: In the same pot, melt the butter over medium heat. Add the minced garlic and cook for about one minute until fragrant, being careful not to burn it.
- Create the Creamy Sauce: Reduce heat to medium-low and add the drained pasta back into the pot. Stir in the crumbled goat cheese, parmesan cheese, and fresh lemon juice. Gradually add reserved pasta water, stirring and tossing the mixture until it reaches a creamy consistency.
- Add Spinach and Basil: Toss in the fresh baby spinach and chopped basil if using. Cover the pot for 1-2 minutes to allow the spinach to wilt gently in the residual heat.
- Season and Serve: Taste and season with salt and pepper as needed. Serve the pasta immediately while warm and creamy.
Notes
- This recipe is perfect for goat cheese lovers craving a fresh, tangy pasta dish.
- Adding lemon juice brightens the flavors beautifully.
- Be sure to reserve pasta water to achieve a smooth, creamy sauce texture.
- You can omit basil if unavailable, the dish will still be delicious.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Sugar: 2 g
- Sodium: 336 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 32 mg
