Creamy Goat Cheese Pasta with Lemon and Spinach

Creamy Goat Cheese Pasta with Lemon and Spinach | Very Culinary

by Amy Flanigan on April 17, 2013 · 25 comments

We started our garden last weekend. This year we’ve got the usual suspects; tomatoes, peppers, snap peas, and every herb imaginable. But we also planted a lemon tree, nectarine tree, and avocado tree. I might lose my mind waiting for them to grow fruit!

I wish I could have an indoor garden to provide me with parsley and basil all year long. Surely I cannot be the only one who eats salads in winter and makes soup in the summer?? 

But I admit that once spring hits, the recipes that sing to me do shift. I’ve already started making a list of smoothie ideas, what I can throw on the grill, and how many different ways I can incorporate spinach into a meal.

This light pasta dish incorporates spinach, lemon, pine nuts, and just enough goat cheese to create a creamy sauce. Totally springtime, no?

Creamy Goat Cheese Pasta with Lemon and Spinach | Very Culinary

Creamy Goat Cheese Pasta with Lemon and Spinach
Serves 2
Prep time: 10 minutes
Cook time: 10 minutes

• 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

Bring a large pot of salted water to boil; cook pasta according to package directions al dente (about 7 minutes.)

About 2 minutes before the pasta is done, remove 1 cup of the water. In a medium saucepan, over medium heat, stir 1/2 cup of the pasta water and goat cheese together until the cheese is dissolved. Add in the parsley, lemon juice and zest. Stir in the spinach until just wilted. Add in the pasta; adding more water if necessary, to create a light creamy sauce. Season with salt and pepper.

Serve in bowls and sprinkle the pine nuts on top.

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{ 25 comments… read them below or add one }

Kate June 17, 2013 at 12:11 pm

Hi there! Looks so amazing. What would you think about trying to ring this to a friend who had a baby Wednesday morning for her family to eat for dinner Wednesday night? I wasn’t sure if it was a good do ahead dish? Thoughts would be so appreciated as I know new mommy loves lemon and goat cheese combo!


Amy June 17, 2013 at 1:26 pm

Greetings Kate – unfortunately, I would not recommend this one for a make-ahead dish. The goat cheese is best warm and soft, just coating the pasta. As it sits (or refrigerated), the cheese will separate and not be creamy anymore. Does your friend like artichoke hearts, tomatoes, and cream. This pasta dish reheats very well:


Kiran @ April 22, 2013 at 6:09 pm

I love goat cheese, so this is my kind of pasta! Yum :)


Stephanie April 22, 2013 at 12:57 pm

I just wanted to drop by and let you know that this is on our menu for this week. Can’t wait to try it!


Julia April 19, 2013 at 10:47 am

This looks awesome. I love pine nuts with pasta and all these flavors go perfectly together.


Cher April 18, 2013 at 7:38 am

Mmm, pine nuts! What would you substitute for goat cheese if one happened to not like it…or was trying to get her husband to eat it? :)


Amy April 18, 2013 at 7:46 am

Hm. This is really a dish for goat cheese lovers. Maybe…maybe…try feta?? Does he like that? BUT feta has such a different flavor and is pretty salty, so you should probably omit the salt in the end.


Jen @ Savory Simple April 18, 2013 at 3:39 am

I am lusting after this pasta. I didn’t know that was possible.


ashley - baker by nature April 17, 2013 at 7:16 pm

Dear god… I could eat this every night and go to sleep a happy woman! Love everything about it!!


ashley - baker by nature April 17, 2013 at 7:15 pm

Dear god… I could eat this every night and go to sleep a happy woman! Love everything about it!


Joanne April 17, 2013 at 4:14 pm

Excuse me but did you say AVOCADO TREE?!? I”m moving into your backyard. And that’s final.

Also – this lemony goat cheese sauce is singing to me. Literally. I’m sure of it.


Jana April 17, 2013 at 10:31 am

This is happening this weekend. I freaking love lemon and goat cheese.


Amy April 17, 2013 at 11:41 am

Yay! And me too on the goat cheese/lemon love *high five*


Jude April 17, 2013 at 8:14 am

I do not know of this ‘spring time’ you speak of, but this dish looks awesome!


Amy April 17, 2013 at 9:34 am

Oh goodness, I know honey. Spring in Minnesota is a cruel joke. Sorry :( Luckily you can enjoy this all year round!


The Home Cook April 17, 2013 at 8:10 am

This looks heavenly! I need to make it ASAP.


Amy April 17, 2013 at 9:33 am

You should, Sarah! If goat cheese is your thing, you will love this!


Erin | The Law Student's Wife April 17, 2013 at 6:19 am

Yes yes yes for springtime pasta! I’m a goat cheese fanatic and love light, creamy pastas, but for some mysterious reason have never combined the two….until now. Love!
PS. Crazy jealous of your garden. Growing herbs + a BBQ are my top 2 reasons for wanting to buy a house!


Amy April 17, 2013 at 7:46 am

Erin, those are the 2 best reasons for buying a house. Truly!


pam April 17, 2013 at 6:15 am

I am so jealous of your trees!!!


Amy April 17, 2013 at 7:45 am

Seriously, right? I wanted to plant them last year…trying not to be upset at how much they would have already grown, if we had!


Cassie | Bake Your Day April 17, 2013 at 5:49 am

I could eat this for days, Amy! I love the flavors! And pine nuts get me every time!


Amy April 17, 2013 at 7:44 am

Oh Cassie, me too. Pine nuts are one of my favorites. I ignore how how expensive they are because I love them so much!


kristy @ the wicked noodle April 17, 2013 at 5:20 am

So many things to say! First, that second shot is G O R G E O U S!! Second, your peeps don’t like goat cheese, right? So did you get to eat all of this deliciousness by yourself? And third, this dish is right up my alley! LOVE goat cheese, especially with lemon. DELISH!!


Amy April 17, 2013 at 7:43 am

Aaaah, thank you Kristy!! And memory serves you well…you are correct – I am the only one in the family who loves goat cheese *sadness* Notice this recipe only serve 2? Dinner for me, and leftover for lunch the next day. HA!


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