Linguini with Goat Cheese and Spinach
Serves 4-6
| 3/4 lb |
Linguini, cooked al dente (reserve some of the pasta water) |
| 8 oz | Soft goat cheese (not the hard crumbles!) |
| 8 oz | Fresh baby spinach, shredded |
| Dash | Fresh grated nutmeg |
| Zest | of 1 Lemon |
| Salt and pepper | |
| Grated Parmesan to garnish |
Cook linguini and drain (but do not rinse!!!), reserving some of the pasta water. Return the pasta to the pot, break up goat cheese in small bits and add to the hot pasta. Add spinach, nutmeg and lemon zest and stir until goat cheese begins to melt and coat the pasta. Add reserved pasta water as needed to thin sauce enough to coat all the noodles. Add salt and pepper and serve at once with a bit of Parmesan grated on top.
Recipe courtesy Molly Fowler, The Dining Diva
Tags: goat cheese, linguini, Pasta, spinach
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