Wholemeal Spaghetti With Goats Cheese Lemon And Hummus Sauce Food

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

Ingredients

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

SPAGHETTI WITH LEMON, PARMESAN & PEAS

Spaghetti with lemon, Parmesan & peas image

This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients

Provided by Good Food team

Categories Dinner, Lunch, Pasta, Supper, Vegetable

Time 30m

Number Of Ingredients 8

Ingredients

140g spaghetti
100g frozen petits pois or garden peas
2 tsp olive oil
1small onion , finely chopped
100g low-fat soft cheese with chives and onion
1 lemon , finely grated zest
3 tbsp finely grated parmesan (or vegetarian alternative)
1 tbsp chopped fresh flatleaf parsley

Steps:

Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium

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