PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES AND GOAT CHEESE

Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese image

Provided by Vino Girl

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup leek, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1/2 cup white wine
1/2 cup sun-dried tomato packed in oil, drained and coarsely chopped
12 ounces dried corkscrew macaroni or 12 ounces penne pasta
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
salt
fresh ground pepper
4 ounces soft fresh goat cheese, cut into small pieces

Steps:

Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.
Add garlic, thyme, wine and sun-dried tomatoes.
Cook 1 minute, then remove from heat and set aside.
Add pasta to the pot of boiling water, and cook according to package directions.
About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.
Reheat sauce and add to pasta, tossing to coat.
Season with salt and pepper and add goat cheese. Serve hot.

Nutrition Facts : Calories 534.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 13, Sodium 152.7, Carbohydrate 74.1, Fiber 5.2, Sugar 4, Protein 18.8