This dish is a delightful combination of creamy goat cheese and peppery arugula, tossed with al dente penne pasta. The tanginess of the goat cheese beautifully complements the fresh, slightly bitter taste of the arugula, while a hint of lemon zest brightens the flavors. This quick and easy recipe is perfect for a weeknight meal but elegant enough to serve at a dinner party. It’s a versatile dish that can be enjoyed warm or at room temperature, making it a great option for any season.
Ingredients:
- 12 oz penne pasta
- 4 oz goat cheese, crumbled
- 4 cups fresh arugula
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup extra-virgin olive oil
- 1/4 cup toasted pine nuts
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- Combine Ingredients: Reduce the heat to low. Add the cooked penne to the skillet, along with the crumbled goat cheese. Stir until the cheese begins to melt and coat the pasta. If the mixture seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
- Add Arugula: Remove the skillet from heat and gently fold in the arugula, lemon zest, and lemon juice. Toss until the arugula is slightly wilted and everything is well combined.
- Serve: Divide the pasta among plates. Top with toasted pine nuts, a sprinkle of freshly ground black pepper, and grated Parmesan cheese if desired.
- Enjoy: Serve warm, and enjoy the creamy, tangy, and fresh flavors of this simple yet sophisticated dish.
