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Pasta with Lemon and Goat Cheese

Cooking the green beans along with the pasta saves you time in this vegetarian pasta dinner that also features almonds for unexpected crunch.

Serves 4
685 calories per serving


> 1 (16 oz) pkg medium shells
> 1 (12 oz) pkg trimmed and washed green beans
> 2 tbsp olive oil
> 1/2 cup diced onions
> 1/4 cup whole milk
> 1 (4 oz)  log goat cheese
> 1/4 cup grated Parmesan 
> 1 lemon
> 1/4 cup sliced almonds, toasted


Cook the shells according to package directions. Cut the green beans into halves and add to pot 2 min. before pasta is done cooking.
Meanwhile, in a 10-inch skillet, heat the oil on medium and add the onions. Cook 5 min., until golden, stirring often. Stir in the milk.
Crumble the goat cheese into the skillet and cook 2 min., until melted, stirring often. Remove from heat and stir in the Parmesan. Grate zest from the lemon into skillet.
Drain shells and green beans well and toss with goat cheese mixture. Season with salt and pepper to taste. Garnish with the almonds. Serve with lemon, if desired.

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