Spring Vegetable Rotini with Garlic Lemon and Goat Cheese


Spring vegetable rotini with garlic lemon and goat cheese

serves 4


  • 1 box Banza chickpea rotini (I also love lentil pasta)

  • 1 head broccoli, cut into florets

  • 1/4 sweet onion, finely diced

  • 1 cup green peas

  • 2 large cloves garlic

  • 1 can of artichoke hearts, drained and chopped

  • 2 big handfuls of spinach

  • Juice of 1.5 lemons

  • 2-3 ounces goat cheese

  • 1 tsp ed pepper flakes

  • Salt and pepper

  • Olive oil

  • Optional: fresh parsley and red pepper flakes


  1. Cook pasta according to package instructions, drain and toss with olive oil to prevent sticking and set aside.

  2. Heat 2 tsp ghee or olive oil in a large pan over medium and add broccoli florets. Sauté for 2-3 mins.

  3. Add garlic, onion, salt and pepper and sauté for another 2-3 minutes until broccoli softens

  4. Add frozen green peas, spinach and artichokes to the pan. Saute until spinach wilts.

  5. Add pasta to the pan along with another drizzle of olive oil, lemon juice, goat cheese, salt pepper and red pepper flakes.

  6. Top with fresh parsley and more red pepper flakes

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