Jun 19
Creamy Goat Cheese Pasta with Lemon & Spinach5 Comments

We recently joined a CSA with my brother and his wife, we had our first pick-up last week, and it got me really excited for all the summer produce. I had found this CSA last year, but wasn’t sure if I wanted to join since I wasn’t sure what to expect and we would be gone for about 2 weeks out of the summer. I convinced my brother to join this year to share knowing that they would enjoy it as well. In our first share, we received the following: a head of romaine lettuce, kale, spinach, parsley, red beets, peas, asparagus, strawberries, and our dairy product was a dozen eggs. If you are a local reader, definitely check out Greensgrow Farms and see if there is a pick-up location that is convenient for you!

Menu planning and grocery shopping last week was a cinch since most of our produce was coming from the share. I am excited to try some new things and also feel like it will challenge me a bit in my cooking and baking this summer. Now that work is over, and Blair is back, I am very much looking forward to being in the kitchen more and more. When trying to figure out how best to use all of our veggies this week, I had my eye on this easy pasta dish for a little while. It was the perfect way to use up the spinach and parsley that we received. I also served this with a side salad using the romaine lettuce.

The longest part of this entire dish is the cooking of the pasta, the creamy goat cheese sauce comes together in under 5 minutes. It is light and perfect for a summer meal. Blair and I both talked about how it would be paired perfectly with some grilled chicken, shrimp, or even a light, white fish. Since we had it as our main meal, we treated it as our vegetarian option for the week. Oh summer cooking, how I love thee!

Creamy Goat Cheese Pasta with Lemon and Spinach
Serves 2

• 1/2 pound thin spaghetti
• 3 ounces crumbled goat cheese
• 1/2 cup fresh parsley, chopped
• Juice and zest from one medium lemon
• 4 cups baby spinach
• 1/4 cup pine nuts
• salt and pepper

What you’ll do:
Cook pasta according to package directions.

A few minutes prior to the pasta being done, reserve 1 cup of the pasta water. While the pasta finished cooking combine 1/2 cup of the pasta water and goat cheese in a medium saucepan over medium heat. Stir the water and goat cheese together until the cheese is mostly melted. Add in the chopped parsley, lemon juice, and zest. Let cook for 1-2 minutes, stir in the spinach and cook just until wilted. Remove from heat,  add in the pasta; adding more of the pasta water if necessary. Season with salt and pepper.

Serve in bowls and sprinkle the pine nuts on top.

Source: Very Culinary

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5 Responses to Creamy Goat Cheese Pasta with Lemon & Spinach

  1. Elisa @ Insalata di Sillabe says:

    You have to know that, since I’m Italian, I’m a huge pasta-lover and am always looking for new recipes to try concerning it. This one, in particular, looks so simple and quick to put together yet really delicious! Believe me or not I’ve never combined pasta and spinach but it looks healthy and yummy…I’ll be making this for sure!

    xo, Elisa

  2. Ashley | Spoonful of Flavor says:

    This is a great quick and easy meal. I have all of the ingredients so I’m going to try this tonight.

  3. Joelen says:

    I love how simple this dish is and light, making it perfect for the summer! Beautiful pic too :)

  4. Kylee says:

    Simple and fresh – a really nice summer dish. Yummmmm!!

  5. Sheila Roszell says:

    What a nice treat for dinner! I’m surprised Blair considered meat with his new veggie mindset–for me, a combo of shrimp, clams and mussels would be a nice addition.

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