You can’t go wrong with this one!
Prep time: 10 minutes; Cook time: 20 minutes; Start to finish: 30 minutes
Ingredients
Ingredients
- 8 ounces uncooked pasta
- 4 ounces goat cheese crumbled
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- 1 clove garlic minced
- 2 cups fresh baby spinach (packed)
- 1 tablespoon chopped fresh basil (optional)
- Salt & pepper to taste
Directions
- Boil a salted pot of water and cook the pasta al dente according to package directions. Drain the pasta, reserving about a cup of the pasta water, and set aside.
- In the same pot, add the butter and melt it over medium heat.
- Stir in the garlic and cook for about a minute.
- Reduce the heat to medium-low and add the cooked pasta back into the pot.
- Stir in the goat cheese, parmesan, and lemon juice. Add a splash of the pasta water (a little at a time) and keep stirring/tossing until you’ve got a nice, creamy consistency.
- Add in the spinach (and basil if using) and toss with the pasta.
- Cover the pot for a minute or two to help the spinach wilt.
- Season with salt & pepper as needed and serve immediately.
