Pasta with Asparagus, Goat Cheese, and Lemon

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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.

1
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings

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 (Optional)

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.

Nutrition Facts (per serving)

688 Calories
25g Fat
92g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 688
% Daily Value *
Total Fat 25g 32%
Saturated Fat 9g 45%
Cholesterol 27mg 9%
Sodium 310mg 13%
Total Carbohydrate 92g 33%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 26g
Vitamin C 27mg 137%
Calcium 210mg 16%
Iron 7mg 38%
Potassium 573mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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