Description
A creamy and flavorful Spinach Goat Cheese Pasta combining tender pasta with tangy goat cheese, fresh baby spinach, and Parmesan, enhanced with a touch of garlic and lemon juice. This quick and easy stovetop recipe yields a rich and satisfying vegetarian meal perfect for any weeknight.
Ingredients
Scale
Pasta and Cheese
- 8 ounces uncooked pasta
- 4 ounces goat cheese (crumbled)
- 1/2 cup freshly grated parmesan cheese
Vegetables and Seasonings
- 2 cups fresh baby spinach (packed)
- 1 tablespoon chopped fresh basil (optional)
- 1 clove garlic (minced)
- 1 teaspoon fresh lemon juice
- Salt & pepper (to taste)
Other
- 1 tablespoon butter
Instructions
- Cook the pasta: Boil a salted pot of water and cook the pasta al dente according to package directions. Be sure to reserve about a cup of the pasta water before draining the pasta. Drain and set aside.
- Sauté garlic: In the same pot used for pasta, melt the butter over medium heat. Add the minced garlic and cook for about one minute until fragrant.
- Create creamy sauce: Reduce the heat to medium-low and return the cooked pasta to the pot. Stir in the goat cheese, Parmesan cheese, and lemon juice. Gradually add a splash of the reserved pasta water, stirring and tossing continuously until a creamy sauce forms.
- Add spinach and basil: Mix in the fresh baby spinach and optional basil. Cover the pot for one to two minutes to allow the spinach to wilt gently, then toss everything together.
- Season and serve: Taste and adjust seasoning with salt and pepper as desired. Serve the pasta immediately while warm and creamy.
Notes
- Reserving pasta water is essential for achieving a creamy sauce without additional cream.
- Use fresh baby spinach for best texture and flavor.
- Optional basil adds extra herbaceous notes but can be omitted.
- Serve immediately to enjoy the creamy texture before the sauce thickens.
- This dish is vegetarian but not vegan due to the cheese.
