Best 2 Lemony Pasta With Goat Cheese And Spinach Recipes

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Indulge in a symphony of flavors with our delectable Lemony Pasta with Goat Cheese and Spinach, a culinary masterpiece that tantalizes your taste buds. This vegetarian dish is a delightful blend of tangy lemon, creamy goat cheese, and tender spinach, harmoniously combined with al dente pasta. With minimal ingredients and effortless preparation, this recipe promises a quick and satisfying meal that's perfect for busy weeknights or delightful weekend brunches.

In addition to the classic Lemony Pasta with Goat Cheese and Spinach, we present two enticing variations to cater to diverse preferences. The Lemony Pasta with Goat Cheese, Spinach, and Sun-Dried Tomatoes adds a burst of umami and sweetness from sun-dried tomatoes, creating a vibrant and flavorful dish. Alternatively, the Lemony Pasta with Goat Cheese, Spinach, and Chicken offers a protein-packed option for meat lovers. Succulent chicken breast pairs perfectly with the tangy lemon sauce, creamy goat cheese, and fresh spinach, resulting in a hearty and satisfying meal.

Here are our top 2 tried and tested recipes!

LEMONY PASTA WITH GOAT CHEESE AND SPINACH



Lemony Pasta with Goat Cheese and Spinach image

This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Salt and pepper
3/4 pound spaghettini or spaghetti
4 ounces fresh goat cheese
10 ounces baby spinach (10 cups)
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cup toasted walnuts, chopped

Steps:

  • 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 coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Nutrition Facts : Calories 503 g, Fat 16 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g

LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT



Lemony Farro Pasta Salad With Goat Cheese and Mint image

Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, pastas, salads and dressings, main course, side dish

Time 45m

Yield 10 to 14 servings

Number Of Ingredients 19

Kosher salt
1 cup farro
2 bay leaves
1 pound orzo
3/4 cup diced dried apricots
3/4 cup thinly sliced red onion
3/4 cup thinly sliced celery
3 tablespoons fresh lemon juice
3/4 cup sliced almonds
2 cups baby spinach leaves (2 ounces)
1 cup crumbled fresh goat cheese (4 ounces)
1/2 cup torn mint leaves
1/2 cup coarsely chopped parsley leaves
Freshly ground black pepper
2 large lemons
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon black pepper
1/4 teaspoon red-pepper flakes, plus more to taste
2/3 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
  • While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
  • Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
  • In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
  • Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
  • Drizzle with olive oil and freshly ground black pepper before serving.

Tips:

  • For the best flavor, use fresh lemon juice and zest. If you don't have fresh lemons on hand, you can use bottled lemon juice, but it won't be as bright and flavorful.
  • If you don't have goat cheese, you can substitute another soft cheese, such as cream cheese or ricotta cheese. However, goat cheese has a unique tangy flavor that pairs well with the lemon and spinach in this dish.
  • If you don't have fresh spinach, you can use frozen spinach. Just be sure to thaw it and squeeze out all the excess moisture before adding it to the pasta.
  • If you want a vegetarian version of this dish, you can omit the bacon. You can also add more vegetables, such as broccoli or zucchini, to make it a more well-rounded meal.
  • Serve this dish immediately after cooking. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

This lemony pasta with goat cheese and spinach is a quick and easy weeknight meal that is packed with flavor. The bright lemon flavor and creamy goat cheese pair perfectly with the tender spinach and pasta. This dish is sure to please everyone at your table.

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