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Goat Cheese Pasta with Spinach and Artichokes
Goat Cheese Pasta with Spinach and Artichokes
Colin Price/Two Peas & Their Pod Cookbook

“Cheesy pasta that takes less than 30 minutes to make? Can I get a high five?” Yes, Maria Lichty. Yes you can. The author of the new Two Peas & Their Pod Cookbook has a trick up her sleeve for this goat cheese pasta with spinach and artichokes, which, if you’re wondering, takes only 25 minutes to make.

“This easy pasta dish is a weeknight wonder—it’s exceptionally tasty and comes together in no time,” she continues. “Plus, I’m a sucker for anything with both spinach and artichokes. The secret is tangy, creamy goat cheese, which instantly melts into the pasta and makes the most amazing sauce. If you think you don’t like goat cheese, try this pasta and think again—I promise you’ll change your mind.”

Consider us convinced.

For more tips, tricks and recipes from Maria Lichty, check out her website, Two Peas & Their Pod, and her exclusive interview on The Coterie. 

Excerpted from Two Peas & Their Pod Cookbook. Copyright © 2019 by Maria Lichty. Reprinted with permission from Grand Central Publishing. All rights reserved.

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4 servings

Kosher salt and freshly ground black pepper

8 ounces dried orecchiette (or your favorite short pasta)

1 tablespoon extra-virgin olive oil

2 tablespoons minced shallot

3 garlic cloves, minced

Pinch of crushed red-pepper flakes

Grated zest of 1 lemon

6 cups packed fresh spinach leaves

One 14-ounce can quartered artichoke hearts, drained

5 ounces (1 small log) goat cheese (see note)

2 tablespoons fresh lemon juice (from 1 large lemon)

3 tablespoons chopped fresh basil, for garnish

1. Bring a large pot of water to a boil. Generously salt the water and cook the pasta according to the package directions until al dente. Reserve ½ cup of the cooking water and drain the pasta. Set aside.

2. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic; cook until fragrant, about 2 minutes. Add the pepper flakes and zest along with the spinach. Cook until the spinach wilts, about 3 minutes. Stir in the artichoke hearts.

3. Add the pasta to the spinach and artichoke mixture. Crumble the goat cheese over the top and stir in the lemon juice along with ¼ cup of the reserved pasta water. Continue stirring until a creamy sauce coats the pasta. If the pasta isn’t creamy enough, add additional pasta water. Season with salt and pepper to taste and garnish with fresh basil.

405 calories

12g fat

58g carbs

19g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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