Lemon Goat Cheese Pasta
Total Time
20 mins

Creamy, salty, and rich! Also very adaptable.

  • 1/2 box pasta (less if using spaghetti or other ribbony noodles)
  • spinach frozen or fresh
  • 1 cup milk (I use almond)
  • 4 oz goat cheese crumbled
  • 1 tbsp lemon juice or more if you like
  • 1 pad butter
  • pinch garlic to taste
  • black pepper to taste
  1. Cook the pasta as directed. Drain and set aside.

  2. If using frozen spinach, you can add it in for the last 5-6 minutes with the pasta, but know you'll lose the smaller pieces. Or you can cook it separate and add it in with the sauce.

  3. In sauce pan, melt a pad of butter. Once melted, add in the milk. Be careful not to scald! (My original recipe used pasta water, which you can totally skip the butter and milk if you'd like! I just like the thicker, richer sauce.)

  4. Stir in the goat cheese and let melt. For a richer sauce, you can also add in some feta and parmesan cheese! Add garlic and black pepper to taste. Parsley is good too!

  5. Return pasta to sauce and add the spinach! When reheating, it may need a tiny splash or water or milk, but generally reheats really well. That is, if you have any leftovers! Bacon, prosciutto, capers, kale, asparagus -- those are all really good additions to this recipe!