Greens and Goat Cheese Pasta Recipe

Greens and Goat Cheese Pasta

Serves 2 to 3

Need a new way to eat more greens? Toss them with hot pasta coated in creamy sauce. For a little crunch, sprinkle with toasted nuts or crisp, crumbled prosciutto.


  • 1/2 pound penne pasta
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 medium sweet onion, finely chopped
  • 3 cups packed baby kale leaves, chopped
  • 3 cups packed baby spinach
  • 4 ounces goat cheese, crumbled
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/3 cup grated parmesan cheese


  1. Cook pasta according to package directions.
  2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Once butter has melted, add onion. Stir occasionally and cook until softened, about 3 minutes. Stir in garlic. Add kale and spinach. Cook and stir a minute or two, until greens begin to wilt. Remove from heat. The greens will continue to cook from the heat of the pasta.
  3. Drain pasta, reserving 1/2 cup cooking liquid. Add hot pasta to skillet with vegetables. Sprinkle with goat cheese and toss until cheese melts and forms a creamy sauce. Add reserved cooking water, as needed, to thin sauce. Season with salt and peper, to taste.
  4. Serve warm, topped with parmesan cheese.
  5. Chef's Note:


Amount Per Serving (does not include salt and pepper or parmesan topping, based on 3 servings)
Calories: 560
Fat: 22 g
Saturated Fat: 9 g
Cholesterol: 35 mg
Sodium: 230 mg
Carbohydrates: 73 g
Fiber: 3 g
Sugar: 9 g
Protein: 19 g
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