Recipe: Lemony Pasta with Goat Cheese and Spinach
Soft goat cheese mixed with the water the pasta was cooked in makes a light, creamy sauce.
Tampa Bay Times
Soft goat cheese mixed with the water the pasta was cooked in makes a light, creamy sauce. The recipe calls for a healthy amount of cilantro, which isn't everyone's favorite herb. If you'd like to leave it out, go ahead. You might add more fresh parsley and another leafy herb, such as tarragon. (A bit of that licorice-flavored herb goes a long way; 1/3 cup will do.)
Salt and pepper
3/4 pound spaghettini or spaghetti
4 ounces fresh goat cheese
10 ounces baby spinach
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cups toasted walnuts, chopped
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice and more pasta water if necessary to create a light sauce that coasts pasta. Season with salt and pepper. Sprinkle with walnuts and serve.
Nutritional information per serving: 503 calories, 16 grams fat, 21 grams protein, 74 grams carbohydrates and 8 grams fiber.
Source: Everyday Food, November 2012