This was so good and so easy! YUM!
Creamy Goat Cheese Pasta with Lemon and Spinach
adapted from Very Culinary
1 box pasta (I used shells)
4 ounces goat cheese
1/2 cup chopped fresh parsley
juice and zest from one lemon
4 cups baby spinach
1/4 cup pignoli nuts, lightly toasted
salt and pepper to taste
Cook pasta according to al dente directions.
A few minutes before pasta is done cooking, remove one cup of boiling water from pot. In a pot over medium heat, stir goat cheese into 1/2 cup pasta water until cheese is dissolved. Add parsley, lemon juice and zest. Stir in spinach until just wilted.
Add pasta to cheese mixture and mix until light and creamy (add a bit more water if necessary). Mix in pignoli nuts. Season with salt and pepper and serve.