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Artichoke & Goat Cheese Spring Pasta

Course Main Course


  • 8 ounces dry spaghetti pasta
  • 1 Tbsp olive oil
  • 3 Tbsp butter
  • 1 can artichoke hearts quartered and drained
  • 1/3 cup chopped green onions 4 Tablespoons reserved for garnish
  • 1/3 cup heavy cream
  • 4 ounces plain Humble Goat Cheese you can sub Garlic Herb Humble Goat Cheese here too
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/2 cup parmesan cheese
  • Salt and fresh ground pepper to taste


  • Cook the pasta in boiling salted water until tender Drain, but reserve about 1/4 cup of pasta water.
  • Melt olive oil and butter in a large skillet over medium heat, Add the artichokes and cook until heated about 2 minutes.
  • Reduce heat to low then stir in the cream, goat cheese., lemon zest, lemon juice, and parmesan cheese. When the cheese melts into a sauce add green onions and add drained pasta and toss to coat. Use some or all of the reserved pasta water to help thin out the sauce so that the pasta is well coated with sauce.
  • Remove from skillet from the heat and add salt and pepper to taste


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