Best 9 Pasta With Greens Goat Cheese And Raisins Recipes

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**Tantalizing Taste of Spring: A Culinary Journey with Pasta, Greens, Goat Cheese, and Raisins**

Indulge in the vibrant flavors of spring with this exquisite pasta dish that captures the essence of the season. A symphony of textures and tastes, this dish features tender pasta tossed with a medley of fresh, vibrant greens, creamy goat cheese, and plump, juicy raisins. With three variations to choose from, this recipe offers a versatile culinary experience that caters to diverse preferences and dietary needs. Embark on a delightful journey of flavors, textures, and colors as you explore the culinary delights of pasta with greens, goat cheese, and raisins.

**Recipe Variations:**

1. **Classic Delight:** Experience the simplicity and elegance of the classic combination of pasta, greens, goat cheese, and raisins. This timeless recipe showcases the natural flavors of each ingredient, creating a harmonious balance of flavors.

2. **Savory Sun-Dried Tomato Twist:** Elevate the classic recipe with a burst of Mediterranean flavors. Sun-dried tomatoes add a delightful tanginess and a touch of umami, complementing the creamy goat cheese and sweet raisins.

3. **Roasted Red Pepper Variation:** Embark on a smoky and vibrant culinary adventure with roasted red peppers. Their smoky sweetness adds a new dimension to the dish, creating a captivating interplay of flavors that will tantalize your taste buds.

Here are our top 9 tried and tested recipes!

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE



Orecchiette with Mixed Greens and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7

1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
  • In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

CREAMY GOAT CHEESE PASTA



Creamy Goat Cheese Pasta image

This Creamy Goat Cheese Pasta, made in one pot, will be ready to devour in less than 30 minutes! Creamy goat cheese, parsley and basil for greens; this is the easiest way to marry homemade and gourmet. You'll be saying "I DO!".

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 12

12 ounce penne (dry)
2 tablespoon butter (unsalted)
2 cloves garlic (minced)
6 ounce goat cheese (soft)
1 cup half and half cream
¼ cup fresh basil (sliced chiffonade*)
¼ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 tablespoon lemon juice (from 1 lemon)
lemon zest (from 1 lemon)
1 cup Parmesan cheese (grated)
2 tablespoon fresh parsley (chopped)

Steps:

  • Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water.
  • Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir. Whisk until smooth.
  • Add pasta: Reduce the heat to medium. Add the cooked penne and 1/2 cup of the reserved pasta water to the skillet. Stir well to coat the pasta and let it bubble in the sauce for 1-2 minutes.
  • Finish: If you'd like a thinner sauce, add more of the pasta water as needed. Mix in the basil, then season with salt and pepper to taste. Add the lemon juice and zest and more pasta water if needed. Turn off the heat and stir in the Parmesan cheese.
  • Garnish and serve: Garnish with parsley and serve.

Nutrition Facts : Calories 661 kcal, Carbohydrate 68 g, Protein 30 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 74 mg, Sodium 735 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

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

THREE-CHEESE PASTA WITH GREENS



Three-Cheese Pasta with Greens image

I needed something nice and easy after doing my own ravioli for the first time, so this is what I came up with. It's a cheesy dish with lots of greens, served with the pasta of your choice.

Provided by Chef AidF

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 50m

Yield 8

Number Of Ingredients 13

½ (8 ounce) package baby carrots, or to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 ½ cups heavy cream
½ (8 ounce) package fontina cheese, shredded
1 (4 ounce) log goat cheese, broken into chunks
1 (16 ounce) package spaghetti
1 clove garlic, diced
2 tablespoons olive oil
4 bunches Swiss chard, stems removed
½ bunch baby arugula, or to taste
9 leaves fresh basil, divided
½ cup grated Parmesan cheese, or to taste

Steps:

  • Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
  • Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
  • Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
  • Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
  • Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.

Nutrition Facts : Calories 686.2 calories, Carbohydrate 52.3 g, Cholesterol 141.6 mg, Fat 45.1 g, Fiber 4.3 g, Protein 20.3 g, SaturatedFat 26.1 g, Sodium 572.2 mg, Sugar 4.5 g

PASTA WITH GREENS, GOAT CHEESE AND RAISINS



Pasta with Greens, Goat Cheese and Raisins image

Categories     Ginger     Leafy Green     Onion     Pasta     Vegetarian     Quick & Easy     High Fiber     Goat Cheese     Lemon     Raisin     Winter     Healthy     Chard     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 11

1/3 cup golden raisins
1/3 cup fresh lemon juice
4 tablespoons olive oil
1 1/2 cups finely chopped red onion
3 garlic cloves, minced
1 bunch red or green Swiss chard (about 12 ounces), stems trimmed, leaves coarsely chopped
1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons grated lemon peel
1 pound orecchiette (little ear-shaped pasta)
5 ounces soft fresh goat cheese (such as Montrachet)

Steps:

  • Combine raisins and lemon juice in small bowl. Set aside.
  • Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add Swiss chard, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.

GARDEN GREENS AND GOAT CHEESE PASTA



Garden Greens and Goat Cheese Pasta image

This pasta is tasty made with kale, collards, or any greens you have growing in the garden. I will go and cut whatever is ready or use what I brought home from the farmers' market. I like to include something that has a bit of spice, such as broccoli rabe, red mustards, or mature rocket. Many times I will cook more greens than I need and put them in the refrigerator to make a quick pasta another time. (Add the garlic and goat cheese at the time you are going to toss them with the pasta.) This is perfect for those days when dinnertime shows up before you know it.

Provided by Alice Waters

Yield 4 servings

Number Of Ingredients 7

1 bunch of kale (lacinato, Red Russian, or Siberian)
1 pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/3 cup crumbled fresh goat cheese
A pinch of dried chile flakes
A drizzle of extra-virgin olive oil

Steps:

  • Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
  • Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
  • While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
  • Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
  • Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
  • Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.

MEDITERRANEAN PASTA WITH GREENS



Mediterranean Pasta with Greens image

A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.

Provided by Lia Soscia

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry fusilli pasta
1 bunch Swiss chard, stems removed
2 tablespoons olive oil
½ cup oil-packed sun-dried tomatoes, chopped
½ cup pitted, chopped kalamata olives
½ cup pitted, chopped green olives
1 clove garlic, minced
¼ cup fresh grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
  • Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
  • Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g

PASTA WITH FRESH TOMATOES AND GOAT CHEESE



Pasta With Fresh Tomatoes and Goat Cheese image

This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
2 pounds very ripe tomatoes, coarsely chopped
1 teaspoon fresh thyme or oregano leaves
1/2 teaspoon red-pepper flakes, plus more as needed
2 ounces Parmesan cheese, coarsely grated, plus more as needed
1 pound fusilli or another spiral pasta
1 (4-ounce) log goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
  • Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
  • To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

Tips:

  • Select the Right Greens: Choose hearty greens like kale, collard greens, or Swiss chard that can withstand sautéing without wilting completely.
  • Prep the Greens Properly: Wash and thoroughly dry the greens to prevent excess water from diluting the sauce.
  • Don't Overcook the Greens: Sauté the greens just until they are tender but still retain a slight crunch.
  • Use High-Quality Goat Cheese: Opt for a creamy and flavorful goat cheese that will melt smoothly into the sauce.
  • Balance the Flavors: Adjust the amount of lemon juice and honey to achieve a harmonious balance between tanginess and sweetness.
  • Add Crunch with Nuts or Seeds: Toasted walnuts, almonds, or pine nuts add a delightful textural contrast to the dish.
  • Serve Immediately: Pasta with greens is best enjoyed fresh, allowing the flavors to meld together perfectly.

Conclusion:

Pasta with greens, goat cheese, and raisins is a symphony of flavors and textures that offers a delightful culinary experience. By following the tips and techniques outlined in this article, you can create a dish that is both visually appealing and incredibly delicious. Experiment with different types of greens, cheeses, and nuts to discover your favorite combination. Whether you're a seasoned cook or just starting your culinary journey, this versatile recipe is sure to become a staple in your kitchen, offering a healthy and satisfying meal that will impress your taste buds time and time again.

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