PASTA WITH ASPARAGUS, GOAT CHEESE, AND LEMON
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.
Provided by wiebke
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- 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.
- 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 : Calories 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, Sodium 310.1 mg, Sugar 5.8 g
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
PASTA WITH ASPARAGUS-LEMON SAUCE
Steps:
- Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
- Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
- Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
- Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
- Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
- Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
- Serve immediately.
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY FETTUCCINE WITH ASPARAGUS
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
- Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g
GOAT CHEESE AND ARUGULA OVER PENNE
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Provided by Christine L.
Categories Everyday Cooking Vegetarian Side Dishes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
- While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
- In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g
ASPARAGUS, GOAT CHEESE AND LEMON PASTA
Categories Pasta Vegetarian Spring
Number Of Ingredients 7
Steps:
- 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 generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.
PASTA WITH ASPARAGUS AND GOAT CHEESE
Asparagus and pasta dish.
Provided by Jesse Thompsen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
- Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 12.4 g, Fiber 9.7 g, Protein 18 g, SaturatedFat 7.9 g, Sodium 174.5 mg, Sugar 5.1 g
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