Greens & Goat Cheese Pasta Recipe

Greens & Goat Cheese Pasta

Serves 2 to 3

Need a break from kale salad? Toss your favorite greens with sautéed garlic, onions, and hot pasta. The finishing touch is goat cheese which melts into a creamy sauce.


  • 1/2 lb. (1/2 box) Metropolitan Market Penne Pasta
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1 Tbsp unsalted butter
  • 1 - 2 cloves fresh garlic, minced
  • 1 medium sweet onion, finely chopped
  • 3 cups (packed) kale leaves, stems removed and chopped
  • 3 cups (packed) baby spinach leaves, stems removed
  • 4 ounces Metropolitan Market Goat Cheese, crumbled
  • Salt and pepper, to taste
  • Grated or shredded fresh Parmesan cheese


  1. Cook pasta in a large pot of boiling, salted water as package directs.
  2. While pasta cooks, heat the olive oil and butter in a large skillet over medium heat until the butter melts. Add garlic and onion; cook, stirring occasionally, until onion softens, about 3 minutes. Stir in kale, followed by spinach. Cook and stir for 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 the pasta, reserving 1/2 cup cooking liquid. Add the hot pasta to the skillet with the vegetables. Sprinkle with goat cheese and toss until cheese melts and forms a creamy sauce, adding a splash or two of reserved cooking water, if needed, to thin sauce. Taste and adjust seasoning.
  4. Serve warm, topped with Parmesan cheese.
  5. Cook’s Tips:
  6. Nutty: Just before serving, toss pasta with 1/2 cup chopped, toasted hazelnuts or walnuts.
  7. Prosciutto or Bacon: Add 4 slices of slivered Metropolitan Market Prosciutto or crumbled, cooked Metropolitan Market Bacon, just before serving.


Amount Per Serving (based on 3 servings, does not include salt and pepper or parmesan topping)
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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