Creamy Goat Cheese Pasta with Spinach
recipe slightly adapted from Back Pocket Pasta
- kosher salt
- 3/4 lb. linguine
- 4 oz. fresh goat cheese, crumbled
- 12 oz. baby spinach
- freshly ground black pepper
- pinch red pepper flakes
- zest and juice of 1 lemon
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook according to instructions. Reserve about 2 1/2 cups pasta water, drain pasta.
Working quickly, return the pasta to the pot and heat over medium-low heat. Immediately add the goat cheese and 1/2 cup of the pasta water to the pasta, stirring until the cheese melts. Add the spinach and an additional 1/2 cup pasta water and continue to stir until the spinach wilts. Add 1/4 cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce. Season with salt, pepper, red pepper flakes, and stir in the lemon zest and juice. Serve pasta directly from the pot.