Creamy Goat Cheese Pasta with Spinach


serves 4

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.