Meyer Lemon Goat Cheese Pasta
Bright, creamy, and tangy with a hint of lemon
Juice of ½ lemon (or to taste)
Salt and freshly ground black pepper, to taste
¼ cup reserved pasta water (as needed)
Chopped Italian flat-leaf parsley, for garnish
4 oz La Bonne Vie Meyer Lemon Goat Cheese
8 oz spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
Zest of 1 lemon
Ingredients:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ¼ cup of the pasta water, then drain and set pasta aside.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1–2 minutes until fragrant and just golden.
Reduce the heat to low. Add the cooked pasta to the skillet, then crumble in the La Bonne Vie Meyer Lemon Goat Cheese. Stir until the cheese melts and begins to coat the noodles.
Add the lemon zest and juice, stirring to combine. Use a splash of the reserved pasta water to loosen the sauce to your desired consistency.
Season with salt and freshly ground black pepper to taste. Toss well, then plate and garnish with a generous sprinkle of chopped Italian parsley. Add extra lemon zest if desired.