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Whole Wheat Spaghetti and Goat Cheese Crumble


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Whole Wheat Spaghetti and Goat Cheese Crumble


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Whole Wheat Spaghetti and Goat Cheese Crumble

My Whole Wheat Spaghetti (use angle hair if you can find it) and Goat Cheese Crumble is loaded with julienned sweet potatoes, red onions and zucchini (you can also cut the squash into paper thin coins if you like). Tossed with extra virgin olive oil, thyme, crushed garlic, chopped walnuts, and crumbled goat cheese it feels indulgent, it looks beautiful, its tastes decadent but is decidedly not a “bad girl” dish. To save time, use a mandoline to cut your vegetables. The vegetable slices will then be of equal thickness and cook uniformly.


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min


4 Servings


  • 1 cup olive oil
  • 2 cloves garlic, crushed
  • 1⁄4 cup fresh thyme leaves
  • 1 (1-pound) box whole wheat thin spaghetti
  • 1 sweet potato, peeled and cut into match sticks
  • 1⁄2 small red onion, thinly sliced
  • 2 small zucchinis, sliced paper thin
  • 5 1/2 ounces Natural Chèvre
  • 1/2 cup chopped walnuts


Heat oil in a small saucepan, over low heat, with garlic and thyme leaves. Do not allow to boil.

In a large pot filled with 8 quarts of salted boiling water, cook spaghetti with sweet potato for 8 minutes or until desired tenderness.
While pasta and sweet potato are cooking, place onions and zucchini in a large serving bowl and crumble goat cheese into the bowl. Mix well.

When pasta and sweet potatoes are done, drain. Immediately pour hot pasta and sweet potatoes over goat cheese, onions, and zucchini. Toss to combine.

Drizzle infused oil over pasta to taste and toss again. Sprinkle chopped walnuts on top and serve with a salad of baby lettuces and and Raspberry Vinaigrette.

Tip: Cooking the herbs and garlic in the olive oil creates a savory and aromatic infused oil that can be used over pasta or in salad dressing.  Infused oils can be safely stored in your refrigerator for about one week.

Source: Quick & Kosher Meals in Minutes


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Whole Wheat Spaghetti and Goat Cheese Crumble

  1. Sounds like a LOT of EVOO! How about making it with less??

  2. OH YES FOR SURE – “DRIZZLE”!!!!! according to taste and store remaining infused oil in fridge :-) – will make that little adjustment in recipe directions now thanks so much for pointing that out :-)

  3. avatar says: Esther18

    I did not try this recipe. I was trying to read the comment of the 1st review and when I clicked on it the 1 review turned to 2 reviews- so that is an error. Still can’t figure out how to access the reviews.

    • Hi Esther – the star ratings under the picture are just that, star ratings. Any specific comments are here in this thread under comments/responses.

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