Organic Lemon Chèvre Penne

When you are craving pasta but looking for a lighter fair, this is the pasta for you.

Our Organic Lemon Chèvre Penne, served  with greens, is creamy from the goat chèvre, bright from the lemon and features a fresh touch of greens. This is the kind of pasta that leaves you satisfied without putting you in a coma. It's the best of both worlds and an excellent choice for a speedy dinner.

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 organic lemon chevre penne with greens

Shop this recipe

Ready in less than 30 minutes! This Meal Kit comes with everything you need to make a healthy #glutenfree, #nutfree, and #vegetarian meal for 2 people! This recipe uses organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Kitchen Supplies

  • Small bowl
  • Grater
  • Large pot
  • Colander 
  • Small pan

Recipe Ingredients

  • 1.5 cups greens (asparagus, green beans, or broccoli) 
  • 1 cup peas  
  • 200g brown rice penne  
  • 2 tbsp. olive oil  
  • 1 lemon  
  • ½ cup water
  • 2 tsp. vegetable bouillon cube  
  • ¼ cup goat chèvre  
  • salt & pepper  

ingredients for organic lemon chèvre penne

Prepare the Ingredients  

  • Rinse the greens and peas.  
  • If using asparagus, trim or snap off the bottom inch of each spear and cut remaining asparagus into 1-inch pieces. If using green beans or broccoli, trim ends and cut into 1-inch pieces.  

cut the broccoli into 1-inch pieces

  • De-shell peas if necessary.  

Boil the Penne & Greens  

  • Bring a large pot of water with a pinch of salt to a boil.  
  • Once boiling, add the penne and cook for 6 minutes.  

cook the penne in a pot

  • Add the greens and continue to boil until the penne is tender-firm (al-dente), about 3-4 more minutes.  
  • Drain in colander in the sink and return to the pot, mix in peas and olive oil.  

Prepare the Lemon  

  • Wash and zest lemon using the fine side of a grater, until you have 1 tbsp. of zest.  

zest lemon using the fine side of a grater

  • Cut the lemon in half. Squeeze the juice of one half. 

squeeze half a lemon 

  • Cut the second half into wedges.  

cut half a lemon into wedges

Make the Sauce  

  • In a small pan, bring ½ cup of water to boil over medium heat. Add vegetable bouillon and stir to dissolve.  

add vegetable bouillon to a boiling pot

  • Remove from heat and stir in the goat cheese, lemon juice, and zest. Season with salt and pepper to taste.  

combine goat cheese and lemon juice and zest

Bring it All Together  

  • Pour the sauce into the pot with penne and vegetables and stir to combine.  

pour the sauce into the pot and mix well

  • Evenly divide the Lemon Chèvre Penne between two bowls and garnish with wedges of lemon.
  • Serve and enjoy!

two plates of organic lemon chèvre penne