I’m so excited to share this vibrant and creamy Lemon Goat Cheese Pasta with Spinach Recipe with you! This dish combines tangy goat cheese, fresh lemon, and a mountain of spinach to create a meal that’s as healthy as it is delicious. Whether you’re looking for a quick weeknight dinner or something to impress guests without breaking a sweat, this recipe is your new go-to. Trust me, once you try it, you’ll be making it on repeat!
Why You’ll Love This Recipe
- Speedy & Simple: Ready in just 20 minutes, perfect for busy nights.
- Fresh & Flavorful: Bright lemon and fresh herbs really bring this dish to life.
- Creamy Yet Light: Goat cheese gives richness without feeling heavy.
- Super Nutrient-Packed: Loads of spinach and herbs for a healthy boost.
Ingredients You’ll Need
I’ve found that the magic of this Lemon Goat Cheese Pasta with Spinach Recipe lies in fresh, quality ingredients. When shopping, look for creamy goat cheese and baby spinach that’s vibrant green—these really make a difference in flavor and texture.
- Salt and pepper: Essential for seasoning—don’t be shy with the salt when cooking pasta water.
- Spaghettini or spaghetti: Thin pasta works best to absorb the creamy sauce evenly.
- Fresh goat cheese: Look for smooth and tangy, which melts beautifully into the sauce.
- Baby spinach: Tender and easy to wilt, it adds freshness and nutrition.
- Fresh parsley: Adds brightness and a touch of earthiness.
- Fresh cilantro: Brings a unique fresh, citrusy flavor that’s unexpected but delicious.
- Lemon zest and juice: The star of the show—be sure to zest before juicing your lemon to maximize flavor.
- Toasted walnuts: Adds a wonderful crunch and nutty contrast to creamy goat cheese.
Variations
I love adjusting this Lemon Goat Cheese Pasta with Spinach Recipe based on what I’ve got on hand or who I’m cooking for. You can personalize it easily without losing the essence of that creamy, tangy goodness.
- Mild Heat: I sometimes add a pinch of crushed red pepper flakes for a subtle kick that balances the lemon nicely.
- Nut-Free: If walnuts aren’t your thing, toasted pine nuts or pistachios are fantastic substitutes.
- Greens Swap: Kale or arugula can replace spinach if you want a sturdier green flavor or a peppery twist.
- Protein Boost: Adding grilled chicken or sautéed shrimp turns this into a hearty main course.
How to Make Lemon Goat Cheese Pasta with Spinach Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. The salt not only flavors your pasta but also helps it cook evenly. Add your spaghettini or spaghetti and cook according to the package instructions until just al dente. You’ll want to reserve about 2 cups of that starchy pasta water before draining it—this is pure gold for making your sauce silky and smooth. Trust me, that simple step transforms the whole dish.
Step 2: Make the Creamy Goat Cheese Sauce
Return your pot to the stove over medium heat, then whisk together the goat cheese and about 1 cup of the reserved pasta water. You’ll notice the goat cheese melting and blending into a luscious cream sauce. If it feels too thick, add a splash more pasta water. Keep stirring until you reach a consistency that will nicely coat your pasta. This step is where the magic happens—don’t rush it!
Step 3: Bring It All Together
Now toss in the drained pasta, baby spinach, chopped parsley, and cilantro. Add the lemon zest and freshly squeezed lemon juice for that bright, tangy pop. Stir gently until the spinach wilts and everything is well combined. If it looks a bit dry, just add more pasta water, a little at a time, until the sauce lightly coats every strand. Season generously with salt and freshly cracked black pepper. Lastly, sprinkle those toasted walnuts on top for a delightful crunch.
Pro Tips for Making Lemon Goat Cheese Pasta with Spinach Recipe
- Reserve Pasta Water Wisely: That starchy cooking water is your secret sauce ingredient, helping the goat cheese melt evenly and preventing clumps.
- Zest Before Juicing: I always zest my lemon before cutting so I don’t miss out on that vibrant peel flavor.
- Use Fresh Herbs: Parsley and cilantro really lift the dish, so avoid dried – fresh makes all the difference.
- Don’t Overcook Spinach: Add it at the end and toss gently so it wilts just right without going mushy.
How to Serve Lemon Goat Cheese Pasta with Spinach Recipe
Garnishes
I usually finish this pasta with an extra sprinkle of lemon zest and a little cracked black pepper on top. Sometimes I add a few walnut halves to make it pretty and add texture. If you’re feeling fancy, a drizzle of good-quality olive oil over the top always takes it over the edge.
Side Dishes
We love pairing this pasta with a crisp green salad or a simple tomato bruschetta to keep things light and fresh. Garlic bread on the side is a treat if you want something heartier. For a more substantial meal, grilled chicken or roasted veggies complement it beautifully.
Creative Ways to Present
For special occasions, I plate this pasta in individual shallow bowls topped with edible flowers or microgreens for a pop of color. You can also serve it family-style on a large platter with extra herbs and nuts scattered all over—it looks so inviting and festive that way.
Make Ahead and Storage
Storing Leftovers
I store leftover lemon goat cheese pasta in an airtight container in the refrigerator for up to 2 days. The spinach tends to release some water, so I try to enjoy leftovers quickly for the best texture.
Freezing
Freezing isn’t my favorite for this dish because the creamy goat cheese sauce can separate and the spinach texture changes. But if you want to freeze, do it within 24 hours and thaw gently in the fridge overnight.
Reheating
Reheat leftovers gently on the stove over low heat with a splash of pasta water or milk to loosen up the sauce. Microwave works too, but add a little liquid before warming to keep it creamy.
FAQs
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Can I use other cheeses instead of goat cheese in this pasta?
Absolutely! While goat cheese provides a unique tang and creaminess, you can substitute cream cheese, ricotta, or even feta for a different but still delicious flavor. Just keep in mind the sauce texture and tanginess may vary slightly.
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Is it okay to skip the cilantro if I’m not a fan?
Yes! Cilantro adds a bright freshness, but if you don’t love it, try swapping with more parsley or even fresh basil for a different herbal note. The dish will still taste amazing.
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How do I prevent the pasta from drying out?
The key is reserving and adding pasta cooking water to the goat cheese sauce. It loosens the sauce, making sure every strand of pasta is coated perfectly and keeps the dish silky rather than dry.
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Can I make this recipe vegan?
You can swap out goat cheese for a vegan cream cheese or cashew-based cheese alternative, and omit the cheese altogether if preferred. The lemon and herbs still pack a ton of flavor!
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What’s the best way to toast walnuts?
I usually toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant and lightly browned. Watch closely so they don’t burn—this enhances their flavor and crunchiness immensely.
Final Thoughts
I absolutely love how this Lemon Goat Cheese Pasta with Spinach Recipe turns out every single time. It feels fancy but is incredibly easy, healthy without sacrificing richness, and quick enough for busy weeknights. If you’re looking for a way to jazz up your pasta routine without complicated steps, this recipe is totally where it’s at. I can’t wait for you to try it and hear what you think—this one’s truly a keeper!
Print
Lemon Goat Cheese Pasta with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Lemony Pasta with Goat Cheese and Spinach is a quick and vibrant dish combining al dente spaghettini with creamy goat cheese, fresh spinach, and bright herbs. Enhanced with toasted walnuts and a zesty lemon sauce, this recipe offers a tangy, creamy, and nutritious meal that comes together in just 20 minutes.
Ingredients
Main Ingredients
- Salt and pepper, to taste
- 0.75 pound spaghettini or spaghetti
- 4 ounces fresh goat cheese
- 10 ounces baby spinach (about 10 cups)
- 3 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 1 tablespoon grated lemon zest plus 1 tablespoon lemon juice
- 0.5 cup toasted walnuts, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghettini according to the package instructions until al dente. Before draining, reserve 2 cups of the pasta cooking water, then drain the pasta well.
- Make the Sauce: Return the pot to medium heat and whisk together the fresh goat cheese and 1 cup of the reserved pasta water until smooth and creamy.
- Combine Ingredients: Add the cooked pasta back to the pot along with the baby spinach, chopped parsley, chopped cilantro, lemon zest, and lemon juice. Toss everything together, adding additional pasta water as needed to create a light and creamy sauce that evenly coats the pasta.
- Season and Serve: Season the pasta mixture with salt and freshly ground black pepper to taste. Sprinkle the toasted chopped walnuts over the top and serve immediately.
Notes
- This recipe takes just 20 minutes from start to finish, making it perfect for a quick weeknight dinner.
- The lemon zest and juice provide a bright, tangy flavor that complements the creamy goat cheese beautifully.
- To toast the walnuts, simply heat them in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
- Use fresh herbs for the best flavor; parsley and cilantro add freshness and color.
- This dish can be easily customized by substituting walnuts with pine nuts or almonds if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 25 mg
