Goat Cheese Lemon Pasta with Kale-this fresh and flavorful pasta dish takes less than 30 minutes to make! Add it to your menu today!
Everyone at our house has come down with spring fever. This is the only fever that I don’t want to take medicine for. I am fine having spring fever all season long. We have been spending our days going on walks, shooting hoops, eating lunch on our patio, and playing at the park.
We usually go the park after Caleb’s afternoon nap and stay until dinner time. The other day I lost track of time and we ended up staying at the park well into dinner time. Caleb was having too much fun swinging, sliding, and running around the baseball field. When we got home I quickly looked in the fridge and in our pantry and decided to make one of favorite quick and easy pasta dishes, Goat Cheese Lemon Pasta with Kale. It takes less than 30 minutes to make and is super tasty.
Josh washed Caleb up while I got down to business. I used DeLallo’s Organic Whole Wheat Farfelle because I knew Caleb would gobble up this pasta. He loves eating butterfly pasta:) And to be honest, so do I! Farfelle is such a fun shape!
While the pasta was cooking, I heated olive oil in a pan and sautéed shallot and garlic until tender. I added in a pinch of red pepper flakes, fresh lemon juice, and lemon zest. I love the pop the lemon gives this pasta dish.
I drained the pasta and put it back in the pot. I crumbled the goat cheese over the pasta and stirred until it was nice and creamy. I added the kale and lemon mixture and seasoned with salt and black pepper.
By the time Josh and Caleb were done splashing around at the sink and setting the table, I had dinner ready! I love that is pasta is so easy to make, but tastes amazing!
I guess we all worked up an appetite at the park because dinner was pretty quiet. We were all busy enjoying our Goat Cheese Lemon Pasta with Kale. Caleb did make us laugh a few times by flying his butterflies high in the sky:)
Short on time but still want a fresh and flavorful meal? Make Goat Cheese Lemon Pasta with Kale. It is the perfect pasta dish for spring!
Goat Cheese Lemon Pasta with Kale
- 12 ounces pasta we used DeLallo's Organic Whole Wheat Farfalle
- 1 tablespoon olive oil
- 1 medium shallot diced
- 2 cloves garlic minced
- Dash of crushed red pepper flakes
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1 small bunch kale about 5 cups, coarsely chopped, stems removed
- 5 ounces goat cheese
- Salt and black pepper to taste
- Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.
- In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.
- Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.
Have you tried this recipe?
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Disclosure-this post is in partnership with DeLallo, but all our opinions are our own.
Wow…this was great! Even my 88 year old mother enjoyed and it was her first time trying kale. Thanks for the recipe.
I made this tonight and it was a hit! It was so simple to make yet so flavorful. I used about 1/2 cup of the pasta cooking water to thin it out so it wasn’t so sticky. Thanks for a great recipe!
Just made this (with Rotini as the store didn’t have whole wheat bowtie) and it was absolutely AMAZING my dad and I fell in love with this dish at first bite. (:
Just made this for dinner tonight – so yummy! I’m a kale-aholic!
Glad you liked the pasta!
I made this for dinner last night and it was delicious! Anything with goat cheese always catches my eye. The lemon kale was so flavorful! Thank you Maria!
The ingredients in this dish are wonderful. I had a hard time getting the cheese to make it creamy, and it just got a little dry. Any tips for next time? I’m sure it’s something I didn’t do correctly. Thanks for all of your wonderful recipes!
What kind of goat cheese did you use? There are so many kinds. Feta, chevre, chedder, blue just to name a few.
I put gorgonzola cheese instead of goat cheese and added grape tomatoes. Was amazing !
This was a great and easy recipe! I will be using it often. Thank you!
Just made this tonight, and it was delish! Full of flavor and easy to make. I agree to add a little pasta water to cut the dryness. Thanks for sharing!
This was amazing. The red pepper gave it a good flavor too! Will be a regular on our menu!
I made this for dinner tonight and it was delicious! So easy and the pop of lemon on the kale was perfect! Definitely adding more kale next time – love it! So happy I found this.
this was absolutely delicious! I subbed whole wheat for gluten free and it was still magical (first time experiencing pasta thats gluten free and making pasta that didn’t involve tomato sauce.)
First time cooking or eating kale…I loved it! The lemon and red pepper flakes add great flavor and goat cheese is always a great addition. I added chunks of sauteed chicken – very satisfying.
I made this last night and it was absolutely delicious. We subbed feta and spinach for the goat cheese and kale because that’s what was in the house, it was so light and yummy, a perfect, easy weeknight meal!!
Looks yummy! I have all the ingredients and going to make this lovely dish tonight :_
Ok, I made this last night….it was really good…
I didn’t use goat cheese. I substituted feta cheese
because goat cheese is super expensive. I also
used whole grain rigatoni to add fiber…
really good dish!
Can this be made ahead? If so, How would you recommend reheating?
I have to say I was slightly skeptical as I have tried other goat cheese pastas before and they were meh. This is delicious! All I had in the fridge was goat cheese lemons and kale it’s like everything came together perfectly. It’s not too cheesy very light and with the citrus flavor and Lightly wilted kale… Perfection!
Just made this using gnocci (I was out of bow tie pasta). It was quick, easy, and absolutely delicious! Definitely a keeper!
Have you tried making this as a pasta salad? And if so did it or would it work ok? I’m aiming to make it -substrate kale- for spinach & add white beans. Then refrigerate for a little while. Think it’ll be OK?
I haven’t tried it cold, but I bet I would like it:)
This was so simple and so tasty! I will definitely be making this again. Thanks for the recipe.
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