|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 8g||27%|
|Total Sugars 2g|
|Vitamin C 26mg||129%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This goat cheese pasta is an excellent alternative to a heavier Alfredo sauce. The tangy flavor of the goat cheese complements the lemon and garlic notes, while fresh basil and spinach add to the color and texture of the dish.
It's a quick and easy option for a meat-free meal. The cook time depends on the kind of pasta used, and whether it is fresh or dry. Dry pasta takes up to 12 minutes to cook, while fresh pasta takes just 2 to 3 minutes. Fettuccine is a great pasta to toss with a creamy sauce, but feel free to substitute with a similar pasta shape, such as tagliatelle, linguine, or spaghetti.
Kosher salt, to taste
4 tablespoons olive oil
4 cloves garlic, crushed, minced
5 cups spinach leaves (about 5 ounces), coarsely chopped
1 1/2 cups fresh basil leaves, coarsely chopped
10 to 12 ounces fettuccine, fresh or dry
2 teaspoons finely grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
6 ounces fresh goat cheese, crumbled, divided
Chopped basil or parsley, optional garnish
Gather the ingredients.
Fill a large pot with 4 quarts of water and add 4 teaspoons of kosher salt. Bring the water to a boil over high heat.
Meanwhile, place a large saucepan over medium heat and add the olive oil. When the oil is hot, add the garlic; cook, stirring, for 1 to 2 minutes. Add the chopped spinach and basil and cook for about 2 minutes, or until wilted. Remove the pot from the heat.
Add the pasta to the water and bring back to the boil—cook the pasta following the package directions. Reserve about 1 cup of the pasta cooking water and then drain the pasta thoroughly.
Add about half of the hot cooking water and the pasta to the spinach mixture along with the lemon zest, juice, the pepper, and about 4 ounces of the goat cheese. Place the pot back over medium heat and cook, stirring gently, until the cheese is melted and the pasta is hot. Taste and add salt, as needed.
Transfer the pasta to a serving bowl.
Garnish servings with the remaining crumbled goat cheese and chopped basil or parsley, if desired.
- Make sure to salt the pasta cooking water with about 1 teaspoon per quart and bring the water to a full rolling boil before adding the pasta.
- Toss about 1 cup of halved grape tomatoes or cherry tomatoes into the pasta along with the lemon zest, juice, and goat cheese.
- Garnish the pasta with toasted pine nuts. To toast the nuts, spread a handful in a dry skillet and place the skillet over medium-low heat. Cook, stirring constantly, for about 2 to 3 minutes. Or toast them in a 375 F oven for about 6 to 10 minutes, stirring frequently.