Spring Herb and Goat Cheese Linguine

Spring Herb Goat Cheese LinguineRecipe

Photo: Annabelle Breakey

Now's the time to use spring herbs with abandon, adding them by the handful to salads, eggs, and pasta. This quick vegetarian main dish combines your choice of herbs with a little cream and some goat cheese, which melts in the heat of the pasta to lightly coat each strand. Crumble more cheese on top.

Serves 4


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5 ounces mixed fresh herbs, such as parsley, dill, mint, basil, or tarragon; plus 1/2 oz. small herb leaves and sprigs
1 pound linguine or fettuccine
8 ounces soft fresh goat cheese, crumbled, divided
1/2 cup whipping cream
1 teaspoon lemon zest
1/2 teaspoon kosher salt


Total: 30 Minutes

1. Bring a large pot of salted water to a boil. Meanwhile, chop 5 oz. herbs; set aside. Boil linguine according to package instructions. Scoop out and reserve about 1 cup pasta water, then drain linguine and return to pot. Add 5 oz. goat cheese and the cream. Stir to melt cheese and coat pasta.

2. Add chopped herbs, lemon zest, and salt and mix thoroughly. Add 1/2 cup pasta water. Add more pasta water, 1 tbsp. at a time, as needed to make pasta loose and slightly saucy.

3. Pour pasta into a wide, shallow serving bowl and top with remaining goat cheese and herb leaves and sprigs.

Created date

March 2016

Nutritional Information

Calories 684
Caloriesfromfat 33 %
Protein 28 g
Fat 25 g
Satfat 16 g
Carbohydrate 89 g
Fiber 5 g
Sodium 834 mg
Cholesterol 69 mg