- 12 ounces whole wheat spaghetti
- 5 ounces Noble Springs Chevre goat cheese
- 6 cups baby spinach, chopped
- 1 cup cilantro, chopped
- Zest of one lemon
- Juice from one lemon
- 1/2 cup toasted pecans
- 2 cloves garlic, minced
- Cook pasta according to package directions. Drain, reserving 1 1/2 cups pasta water.
- Combine reserved pasta water and goat cheese, salt and pepper. Whisk well. Add pasta, spinach, cilantro, lemon zest and juice. Toss well. Sprinkle with pecans.