Wholemeal Spaghetti With Goats Cheese Lemon And Hummus Sauce Recipes

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WHOLE-WHEAT SPAGHETTI WITH GOAT CHEESE AND ARUGULA



Whole-Wheat Spaghetti with Goat Cheese and Arugula image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 9

3 red onions, sliced thin, plus additional red onion, diced fine, for garnish
6 garlic cloves, cut into thin slivers
3 tablespoons olive oil
1/2 pound whole-wheat spaghetti
3/4 cup (about 6 ounces) soft mild goat cheese such as Montrachet
4 bunches of arugula (about 1 pound), the stems discarded and the leaves washed well, spun dry, and chopped (about 8 cups)
1/2 cup walnuts, toasted lightly and chopped
1/3 cup freshly grated Romano or Parmesan
1/2 cup finely shredded fresh basil or parsley leaves

Steps:

  • In a large skillet cook the sliced onions, the garlic, and salt and pepper to taste in the oil over moderate heat, stirring, until the onions are golden around the edges, remove the skillet from the heat, and keep the mixture warm. In a kettle of boiling salted water cook the spaghetti until it is al dente, reserve 1/4 cup of the cooking water, and drain the spaghetti well. In a serving bowl whisk the goat cheese with the reserved cooking water until it is melted and the mixture is smooth, add the spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese, the basil or parsley, and salt and pepper to taste, and toss the mixture well. Garnish the pasta with the diced onion.

LEMONY PASTA WITH GOAT CHEESE AND SPINACH



Lemony Pasta with Goat Cheese and Spinach image

This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Salt and pepper
3/4 pound spaghettini or spaghetti
4 ounces fresh goat cheese
10 ounces baby spinach (10 cups)
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cup toasted walnuts, chopped

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
  • In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Nutrition Facts : Calories 503 g, Fat 16 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g

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