Lemon Rosemary Penne



Serving size

2 ounces penne with sauce and veggies
45 Minutes

This recipe can be multiplied and makes good leftovers.

Lemon Rosemary Penne


4 quart Water
4 ounce Whole Wheat Penne (or gluten-free pasta)
1 Tbsp. Olive oil
1 clove Garlic, raw (finely minced)
1 tsp. Rosemary, fresh (finely minced)
2 tsp. Lemon zest (minced)
1 Tbsp. All purpose flour or garbanzo flour
3/4 cup 2% milk
3 ounce Semisoft goat cheese
1/8 tsp. Salt
1 to taste Black pepper
8 Ounces Fresh spinach


Place the water in a large sauce pan over high heat.

When the water boils add the penne. Stir and reduce the heat to medium high.

Cook for about 15 to 20 minutes.

While the pasta is cooking, place the olive oil in a large skillet over medium heat.

When the pan is hot, add the garlic and rosemary.

Reduce the heat to medium low and cook the garlic and rosemary for about 5 minutes. Stir occasionally.

Add the lemon zest and cook for about 5 minutes.

Add the flour and cook, stirring continuously, for 2 minutes.

Add the milk and whisk into the flour until smooth.

Add the goat cheese, salt, and pepper, and cook, stirring continuously, until the goat cheese is melted and the sauce thickens.

Drain the pasta and add it to the skillet with the spinach.

Increase the heat to medium high and cook, stirring frequently, until the spinach is wilted.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta and garbanzo flour in this dish.


This is a low sodium recipe.

Recipe Notes

The garlic really makes this dish. You could take the recipe in a lot of directions – replace the rosemary with thyme or oregano, use lime juice, replace some of the goat cheese with Parmigiano – but in the end, it is the garlic that helps balance all those flavors. Mince it finely and then cook it slowly so that it doesn’t brown and turn bitter. The slow cooked garlic will infuse the flavor into the oil and spread the flavor throughout the dish.

"Pasta with melted cheese is the one thing I could eat over and over again."

Yotam Ottolenghi