Goat cheese makes a terrific filling for ravioli–we used to serve them at Po Restaurant, stuffed with goat cheese and scallion, dressed with butter and sage. They were a wonderfully rich and festive dish.
The same combination of flavors can also be assembled into a quick pasta dish for a weeknight meal. Simple fettucine can be dressed with ribbons of spinach, butter, goat cheese (melted right into the sauce), and a few strips of lemon zest for bright, tartness. A bit of chicken broth pulls all the flavors together, then disperses them evenly into a sauce.
The most time-consuming part of making this dish is cleaning the spinach, but if you’re using packaged, ready-washed spinach, all that remains is to boil the pasta and zest a lemon!
Fettucine with Spinach, Goat Cheese and Lemon
1/2 lb fettucine
10 oz. fresh cleaned spinach, sliced into ribbons
2 oz. creamy goat cheese (with herbs or without–if you’re using the herbed variety, remove all but about 1/2 teaspoon of the herbs).
3 tbls butter
1 c chicken broth
zest of a lemon
plenty of grated parmigiano for sprinkling
Boil pasta in salted water.
When pasta is about 4 minutes shy of done, in a broad skillet, melt butter and add spinach and lemon. Toss and saute for a minute.
When pasta is a minute shy of done, add to skillet, along with goat cheese.
Toss and saute pasta in sauce for about a minute, adding some pasta cooking water if the mixture is tight. Taste for salt, pepper, and serve.