Smitten Kitchen's Asparagus, Goat Cheese and Lemon Pasta
- Number of Servings: 6
Ingredients
Pasta, cooked, 16 oz (remove)Asparagus, fresh, 453.6 grams (remove)*Extra Virgin Olive Oil, 16 tbsp (remove)Lemon Peel, 1 tbsp (remove)Tarragon, ground, 2 tbsp (remove)Goat Cheese, Soft, 170.1 grams (remove)*Tomatoes, red, ripe, raw, year round average, 2 cup cherry tomatoes (remove)Chicken Breast, no skin, 12 ounces (remove)
Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick. (We did.)
Number of Servings: 6
Recipe submitted by SparkPeople user JLS1973.
Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick. (We did.)
Number of Servings: 6
Recipe submitted by SparkPeople user JLS1973.
Nutritional Info Amount Per Serving
- Calories: 358.0
- Total Fat: 17.2 g
- Cholesterol: 71.0 mg
- Sodium: 149.0 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.7 g
- Protein: 24.5 g
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