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Spring Herb and Goat Cheese Linguine





Yields
Serves 4




Total Time
30 mins

Now's the time to use spring herbs with abandon, adding them by the handful to salads, eggs, and pasta. This quick vegetarian main dish combines your choice of herbs with a little cream and some goat cheese, which melts in the heat of the pasta to lightly coat each strand. Crumble more cheese on top.

su-Spring Herb Goat Cheese Linguine Image




Photo: Annabelle Breakey

 5 ounces mixed fresh herbs, such as parsley, dill, mint, basil, or tarragon; plus 1/2 oz. small herb leaves and sprigs
 1 pound linguine or fettuccine
 8 ounces soft fresh goat cheese, crumbled, divided
 1/2 cup whipping cream
 1 teaspoon lemon zest
 1/2 teaspoon kosher salt
Step 1
1

Bring a large pot of salted water to a boil. Meanwhile, chop 5 oz. herbs; set aside. Boil linguine according to package instructions. Scoop out and reserve about 1 cup pasta water, then drain linguine and return to pot. Add 5 oz. goat cheese and the cream. Stir to melt cheese and coat pasta.

Step 2
2

Add chopped herbs, lemon zest, and salt and mix thoroughly. Add 1/2 cup pasta water. Add more pasta water, 1 tbsp. at a time, as needed to make pasta loose and slightly saucy.

Step 3
3

Pour pasta into a wide, shallow serving bowl and top with remaining goat cheese and herb leaves and sprigs.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 684Calories from Fat 33
% Daily Value *
Total Fat 25g39%

Saturated Fat 16g80%
Cholesterol 69mg23%
Sodium 834mg35%
Total Carbohydrate 89g30%

Dietary Fiber 5g20%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.