Pasta with Asparagus, Goat Cheese, and Lemon recipe

All Recipes Main Dish Recipes Pasta Spaghetti Recipes

Ingredients

1 (8 ounce) package spaghetti
½ pound asparagus, cut into bite-sized pieces
2 ounces chevre (soft goat cheese), crumbled
2 tablespoons olive oil
1 tablespoon chopped fresh basil, or more to taste
½ lemon, zested and juiced
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

688 calories
carbohydrate: 91.9 g
cholesterol: 26.8 mg
fat: 25.3 g
fiber: 7.2 g
protein: 25.5 g
saturatedFat: 8.9 g
servingSize: -
sodium: 310.1 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.

  2. Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water, mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.

Recipe Yield

2 servings

Recipe Note

Asparagus, goat cheese, and lemon combine to make this lovely and simple spaghetti dish that I often make in the summer. It is super easy and ready in about 15 minutes, so it's a great recipe for dinner midweek or a fast weekend lunch.

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