We started our garden last weekend. This year we’ve got the usual suspects; tomatoes, peppers, snap peas, and every herb imaginable. But we also planted a lemon tree, nectarine tree, and avocado tree. I might lose my mind waiting for them to grow fruit!
I wish I could have an indoor garden to provide me with parsley and basil all year long. Surely I cannot be the only one who eats salads in winter and makes soup in the summer??
But I admit that once spring hits, the recipes that sing to me do shift. I’ve already started making a list of smoothie ideas, what I can throw on the grill, and how many different ways I can incorporate spinach into a meal.
This light pasta dish incorporates spinach, lemon, pine nuts, and just enough goat cheese to create a creamy sauce. Totally springtime, no?
Creamy Goat Cheese Pasta with Lemon and Spinach
Prep time: 10 minutes
Cook time: 10 minutes
• 1/2 pound thin spaghetti
• 3 ounces crumbled goat cheese
• 1/2 cup fresh parsley, chopped
• Juice and zest from one medium lemon
• 4 cups baby spinach
• 1/4 cup pine nuts
• salt and pepper
Bring a large pot of salted water to boil; cook pasta according to package directions al dente (about 7 minutes.)
About 2 minutes before the pasta is done, remove 1 cup of the water. In a medium saucepan, over medium heat, stir 1/2 cup of the pasta water and goat cheese together until the cheese is dissolved. Add in the parsley, lemon juice and zest. Stir in the spinach until just wilted. Add in the pasta; adding more water if necessary, to create a light creamy sauce. Season with salt and pepper.
Serve in bowls and sprinkle the pine nuts on top.