Pasta with Goat Cheese, Lemon, and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound fusili or rotini (spiral shaped pastas)1 pound slender asparagus spears, trimmed, cut into 1- 1 ½ inch pieces.¼ cup olive oil1 tablespoon finely grated lemon peel2 teaspoons chopped fresh tarragon plus sprigs (for garnish)5 ounces soft fresh goat cheese (log not crumbles)
Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is just tender but still firm to bite, about 3 minutes longer.
Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus and ¼ cup reserved liquid to bowl with cheese mixture. Toss to coat. Adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter, garnish with tarragon sprigs.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user COMMANDERMANDER.
Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus and ¼ cup reserved liquid to bowl with cheese mixture. Toss to coat. Adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter, garnish with tarragon sprigs.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user COMMANDERMANDER.
Nutritional Info Amount Per Serving
- Calories: 427.7
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 287.6 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 4.3 g
- Protein: 14.1 g
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