Fettuccine w/ lemon,goat cheese,spinach &chick peas

blog lemon pasta (1 of 1)

I am still brimming with the gumption and hopefulness that comes with mapping out how I want the New Year to look. I’m not one for making resolutions because they end up just glaring at you all year and then mocking you on December 31st. I decided this year to try an experiment that I call ‘Gratitude 365′. Every day I am writing down one thing that I am grateful for. Over the last 18 days of 2013 some of the gratitude has come easily. The challenge in this undertaking comes on the days when I am feeling grumpy and less than stellar. I have to dig deep on those days and find a glimmer of something to be grateful for. Looking back, some of them seem a little silly like, ‘Grateful for Downton Abby’ or ‘Grateful I have good knees’.  Having to feel around and dig for those random nuggets has been an exercise in looking at the big picture and realizing that life doesn’t have to be all rainbows and unicorns  to have magic in it.

My gratitude today is being able to share this recipe with you. It whips up in 15 minutes and the only time you have to fire up the stove is to boil water for the pasta. The lemon in this sauce will bust through the coldest, grayest winter day like a ray of bright sunshine.

Ingredients

  • 1 pound box of fettuccine
  • The juice and zest of 2 lemons
  • 4 ounces of goat cheese
  • 2 tablespoon olive oil
  • 3 cups of baby spinach
  • 1 can of chick peas, drained and rinsed
  • 1/2 cup of parmesan cheese (additional for serving)
  • 1 cup of reserves pasta cooking water (if needed to add liquid to sauce)

Directions

  1. Cook fettuccine in a large pot of salted water
  2. While fettuccine is cooking, place leon juice, goat cheese and olive oil in a blender or food processor and blend until creamy and smooth.
  3. Place baby spinach in the bottom of a large serving bowl.
  4. When pasta is cooked al dente (about 7-10 minutes), reserve one cup of the pasta water and drain.
  5. Transfer pasta immediately to serving bowl with the spinach. Add lemon goat cheese sauce, lemon zest,chick peas and parm and toss with pasta until coated and spinach has wilted. If the sauce needs additional liquid, add pasta water a quarter of a cup at a time.
  6. Serve in bowls with additional parm and fresh cracked pepper, if desired.
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