The other night, I made a delicious goat cheese pasta, which was a heavy modification of this recipe from Martha Stewart.
My mods included sauteing some garlic and onion in the pan, then wilting the spinach with those flavors. I scaled back on the cilantro and flat leaf parsley in favor of adding some fat, which people who had tried the recipe claimed it needed desperately.
I added some sliced prosciutto to my bucatini and goat cheese. The best, and most vibrant flavor, this dish had was definitely the lemon juice and lemon zest; the walnuts were a nice touch, too. A winner, for sure.