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
• 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