Imagine twirling your fork into a plate of perfectly cooked pasta, where tangy goat cheese meets bright lemon and nutritious kale in a symphony of flavors that will make your taste buds dance. This isn't just another pasta recipe - it's a quick, elegant dish that brings restaurant-quality cuisine right to your home kitchen in just 25 minutes. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a delicious meal that doesn't require hours of preparation, this goat cheese lemon pasta with kale is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 2 cups kale, chopped
- 4 oz goat cheese
- 1 lemon, juiced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 2 cups of chopped kale, 4 oz of goat cheese, 1 lemon (juiced), 2 tbsp of olive oil, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt to the water. This will help flavor the pasta as it cooks.
- Add the pasta to the boiling water and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the kale. In a separate pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped kale to the pan.
- Sauté the kale for about 3-4 minutes, or until it is wilted and tender. Season with salt and pepper to taste while cooking.
- Once the pasta is cooked, reserve about ½ cup of pasta water, then drain the pasta in a colander.
- Return the drained pasta to the pot and add the sautéed kale. Crumble the goat cheese over the pasta and kale mixture.
- Pour the freshly squeezed lemon juice over the pasta and add a splash of the reserved pasta water to help create a creamy sauce.
- Toss everything together gently, ensuring that the goat cheese melts slightly and coats the pasta evenly. If the mixture seems dry, add more reserved pasta water as needed.
- Taste the pasta and adjust seasoning with additional salt and pepper if necessary.
- Once well combined, remove the pot from heat and let it sit for a minute to allow the flavors to meld.
- Serve the goat cheese lemon pasta with kale warm, garnished with extra crumbled goat cheese and a sprinkle of black pepper if desired.
Tips
- Salt your pasta water generously - it should taste like the sea. This is your only chance to season the pasta from the inside out.
- Reserve some pasta water before draining. The starchy liquid is liquid gold for creating a silky, creamy sauce that helps the goat cheese melt perfectly.
- Cook the kale just until it's wilted to maintain its vibrant color and nutritional value. Overcooking will make it lose its bright green hue and turn it mushy.
- For extra flavor, consider adding a small minced garlic clove when sautéing the kale or sprinkling some red pepper flakes for a subtle kick.
- Use fresh lemon juice for the brightest, most vibrant flavor. Bottled lemon juice can taste flat and artificial.
- If you want a lighter version, you can substitute some of the goat cheese with Greek yogurt for a similar creamy texture with less fat.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 25mg
