Name: Lemon Goat Cheese Pasta with Spinach Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 0.75 pound spaghettini or spaghetti; 4 ounces fresh goat cheese; 10 ounces baby spinach (about 10 cups); 3 cups fresh parsley, chopped; 2 cups fresh cilantro, chopped; 1 tablespoon grated lemon zest; 1 tablespoon lemon juice; 0.5 cup toasted walnuts, chopped; Salt and pepper to taste

If you’re craving a pasta dish that feels fresh, vibrant, and totally comforting, you’re going to want to try this Lemon Goat Cheese Pasta with Spinach Recipe. It’s one of those recipes I keep coming back to because it combines tangy, creamy goat cheese with bright lemon and the wholesome goodness of spinach — and it’s ready in about 20 minutes. Whether you’re throwing together a last-minute dinner or just want to impress without breaking a sweat, this recipe is an absolute winner.

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Why You’ll Love This Recipe

Speedy and Simple: You’ll have dinner on the table in about 20 minutes — perfect for busy weeknights.
Bright & Creamy Flavor: The lemon zest and juice cut through the creamy goat cheese for a lively, fresh taste.
Nutritious & Satisfying: Loads of spinach and fresh herbs make it as healthy as it is delicious.
Versatile & Easy to Customize: You can easily swap in your favorite nuts, herbs, or greens depending on what you have on hand.

A white bowl holds a single layer of creamy fettuccine pasta coated in thick, pale off-white sauce. The noodles are smooth and slightly twisted, showing their soft texture. Small green parsley pieces are sprinkled evenly on top, adding contrast. A silver fork on the right side lifts a few noodles, showing the sauce’s creamy thickness. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients for this Lemon Goat Cheese Pasta with Spinach Recipe blend together beautifully to create a sauce that’s creamy without being heavy, plus bright, fresh, and full of texture. I always suggest using fresh herbs and quality goat cheese — it really makes a difference!

Spaghettini or spaghetti: I prefer thin spaghettini because it clings to the sauce just right, but classic spaghetti works perfectly too.
Fresh goat cheese: Look for soft, creamy goat cheese — it melts smoothly and gives the signature tangy flavor.
Baby spinach: Adds a nice green punch and wilts quickly into the warm pasta.
Fresh parsley: Chopped parsley brings a mild herbaceous note to brighten the dish.
Fresh cilantro: I know cilantro isn’t everyone’s favorite, but I love how it adds freshness; you can adjust or swap if you want.
Lemon zest and juice: Fresh citrus is key here — it wakes up all the flavors.
Toasted walnuts: They add a satisfying crunch and a subtle, nutty depth that contrasts perfectly with the creamy sauce.
Salt and pepper: Essential for balancing and enhancing all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe as is, but sometimes I like to mix it up depending on what I have or who I’m cooking for. Don’t be shy about making it your own; that’s the best part of simple recipes like this.

Nut swaps: Once I swapped walnuts for pine nuts, which gave the dish a slightly different but delightful flavor and texture.
Herb changes: If you aren’t a fan of cilantro, fresh basil or mint works really well instead, giving a different, but just as fresh, herbal palette.
Greens swaps: Try kale or arugula if you want a peppery twist or something heartier than spinach.
Protein add-ons: For a fuller meal, grilled chicken or sautéed shrimp pair beautifully with this pasta.

How to Make Lemon Goat Cheese Pasta with Spinach Recipe

Step 1: Cook the Pasta Perfectly

Bring a large pot of salted water to a boil and cook your spaghettini or spaghetti according to the package instructions. I always set a timer because overcooked pasta is just sad! Before draining, scoop out about two cups of the pasta water — you’ll use this to create the silky sauce, so don’t skip this step. Then go ahead and drain the pasta.

Step 2: Make the Creamy Goat Cheese Sauce

Back in the same pot, stir together the goat cheese and 1 cup of that reserved pasta water over medium heat. Whisk it gently until the cheese melts and creates a smooth, creamy base. This sauce should be luscious but light enough to coat the pasta beautifully without heaviness — the secret lies in those pasta starches you saved!

Step 3: Toss Everything Together

Now, add the cooked pasta back into the pot with the goat cheese sauce. Toss in the baby spinach, chopped parsley, chopped cilantro, and your fresh lemon zest and juice. If the sauce feels a little thick, stir in more reserved pasta water a splash at a time until you get that perfect light, creamy coating. Season generously with salt and pepper — it really brings all the flavors to life.

Step 4: Finish with Toasted Walnuts and Serve

Finally, sprinkle the toasted walnuts on top for an irresistible crunch. Serve immediately while it’s warm and fresh. I promise, you’ll hear “Mmm!” around the table.

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Pro Tips for Making Lemon Goat Cheese Pasta with Spinach Recipe

Don’t Skip the Reserved Pasta Water: Using the starchy pasta water makes the sauce silkier and helps everything blend perfectly.
Add Greens Last Minute: Toss in the spinach at the end so it just wilts but stays bright and fresh rather than overcooked and soggy.
Toast Your Walnuts: Toasting intensifies their flavor and adds that wonderful nutty crunch you don’t want to miss.
Adjust Lemon Carefully: Start with less lemon juice and zest, then add more if you want a stronger citrus punch — fresh lemons can vary in intensity.

How to Serve Lemon Goat Cheese Pasta with Spinach Recipe

A white plate holds a serving of creamy fettuccine pasta with a smooth white sauce, small green parsley pieces sprinkled on top, and a light sprinkle of black pepper. A silver fork rests on the right side of the plate, partly inside the pasta. Above the plate, a pan filled with a similar creamy pasta shows longer strands, and to the left, a small wooden bowl contains chopped green parsley. A silver cheese grater with a slab of light yellow cheese is positioned next to the bowl, while two small white bowls with black pepper and a small glass jar with golden oil sit on the white marbled surface. A soft blue cloth lies beneath the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of adding a little extra lemon zest on top just before serving to keep that fresh zing. Sometimes, I sprinkle a touch of red pepper flakes for a subtle heat or shave some Parmesan over the top for extra richness — even though the goat cheese really shines on its own.

Side Dishes

I love pairing this pasta with a simple arugula salad dressed in lemon vinaigrette to echo the citrus notes. Garlic bread or a crusty baguette also works deliciously for soaking up any leftover sauce on your plate.

Creative Ways to Present

For a more elegant touch, I sometimes plate individual nests of pasta sprinkled with extra herbs and walnuts, topped with thin lemon slices. It’s a little fancy but super easy — perfect if you’re hosting friends and want a quick yet beautiful presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftover Lemon Goat Cheese Pasta with Spinach, store it in an airtight container in the fridge for up to 2 days. Because of the spinach and fresh herbs, I recommend eating it sooner rather than later to enjoy that vibrant flavor.

Freezing

Freezing isn’t my favorite for this recipe because the spinach and fresh herbs can get watery and lose their texture after thawing. If you want to freeze, I suggest freezing the pasta (without the spinach and herbs) and adding fresh greens when reheating.

Reheating

When reheating leftovers, I warm the pasta gently in a skillet with a splash of water or broth to loosen the sauce. Adding a handful of fresh spinach or herbs at this stage freshens it up nicely. Microwave works too, but stirring often helps keep the texture right.

FAQs

Can I use any other cheese besides goat cheese?

Goat cheese is ideal because it melts smoothly and provides that signature tang, but you can experiment with cream cheese or ricotta for a milder flavor. Just keep in mind the sauce texture might change slightly.
Do I have to use cilantro in this recipe?

Not at all! Cilantro adds fresh brightness, but if you or your family aren’t fans, swap it out with basil, mint, or simply add extra parsley. The dish is very forgiving with herbs.
Can I make this recipe vegan?

For a vegan version, try replacing goat cheese with a plant-based soft cheese or creamy cashew sauce. Nutritional yeast can add cheesiness, though the flavor will be a bit different from the original.
How do I avoid the sauce from being too thick or clumpy?

Slowly add reserved pasta water to the goat cheese while whisking gently over medium heat; this helps create a smooth sauce. Avoid overheating as goat cheese can thicken quickly and get clumpy.

Final Thoughts

This Lemon Goat Cheese Pasta with Spinach Recipe is one of those dishes that feels like a hug on a plate — creamy, bright, and packed with flavor, yet effortless to throw together. I love how versatile it is and how it always brings smiles at the dinner table. Next time you want something fresh but comforting, give this a try — you might end up making it a regular in your kitchen like I have!