goat cheese pasta with spinach and artichokes

prep: 10 MINUTES | cook: 15 MINUTES | total: 25 MINUTES | serves 4

Cheesy pasta that takes less than 30 minutes to make? Can I get a high five?! This easy pasta dish is a weeknight wonder—it’s exceptionally tasty and comes together in no time. Plus, I’m a sucker for anything with both spinach and artichokes! The secret is tangy, creamy goat cheese, which instantly melts into the pasta and makes the most amazing sauce. If you think you don’t like goat cheese, try this pasta and think again—I promise you’ll change your mind.

Kosher salt and freshly ground black pepper

8 ounces dried orecchiette or your favorite short pasta

1 tablespoon extra-virgin olive oil

2 tablespoons minced shallot

3 garlic cloves, minced

Pinch of crushed red pepper flakes

Grated zest of 1 lemon

6 cups packed fresh spinach leaves

1 (14-ounce) can quartered artichoke hearts, drained

5 ounces (1 small log) goat cheese (see Note)

2 tablespoons fresh lemon juice (1 large lemon)

3 tablespoons chopped fresh basil, for garnish

1 Bring a large pot of water to a boil. Generously salt the water and cook the pasta according to package directions until al dente. Reserve ½ cup of the cooking water and drain the pasta. Set aside.

2 Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook for 2 minutes. Add the pepper flakes and zest, along with the spinach. Cook until the spinach wilts, about 3 minutes. Stir in the artichoke hearts.

3 Add the pasta to the spinach and artichoke mixture. Crumble the goat cheese over the top and stir in the lemon juice along with ¼ cup of the reserved pasta water. Continue stirring until a creamy sauce coats the pasta. If the pasta isn’t creamy enough, add additional pasta water. Season with salt and pepper to taste and garnish with fresh basil.

NOTE: Be sure to buy goat cheese in log form, which is creamier than pre-crumbled.