Creamy Goat Cheese Pasta With Roasted Asparagus Recipes

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ASPARAGUS GOAT CHEESE PASTA



Asparagus Goat Cheese Pasta image

Provided by Danae Halliday

Categories     Pasta

Time 25m

Number Of Ingredients 7

1 pound asparagus, woody ends trimmed
4 ounces goat cheese
1/2 cup frozen peas
12 ounces uncooked pasta
Lemon zest
2 tablespoons fresh lemon juice
Kosher salt and fresh ground black pepper to taste

Steps:

  • Preheat oven to 425° F. and line a sheet pan with foil. Lay the asparagus on the sheet pan and drizzle with olive oil, salt and pepper. Toss together and spread into a single layer. Roast the asparagus for 9-12 minutes or until tender. Cut the asparagus into approximately 1 inch pieces.
  • While the asparagus is roasting cook the pasta. Before draining reserve 1/2 cup of the pasta water. Drain the pasta and then add it back into the pot with the frozen peas, goat cheese, lemon zest and roasted asparagus. Season with salt and pepper.
  • Stir everything together until the goat cheese melts. Stir in some of the reserved pasta water to thin out the sauce until desired consistency is achieved. Taste for seasoning and serve.

Nutrition Facts : Calories 434 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 8 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 166 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

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

2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

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

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

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 asparagus.

Categories     pasta     goat cheese     roasted asparagus     dinner recipe     italian     cavatappi     roasted vegeatbles     asparagus     corkscrew pasta

Time 25m

Yield 4

Number Of Ingredients 5

2 bunch asparagus
4 tbsp. butter
12 oz. cavatappi
1 log soft goat cheese
2 tbsp. fresh chives

Steps:

  • Preheat oven to 450 degrees F. 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

Categories     Sauce     Cheese     Pasta     Roast     Goat Cheese     Asparagus     Boil

Yield serves 4

Number Of Ingredients 6

2 bunches asparagus (2 pounds), tough ends removed
5 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
12 ounces cavatappi or other short pasta shape
5 ounces fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
  • Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
  • In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
  • Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

INSTANT POT CREAMY GOAT CHEESE PASTA



Instant Pot Creamy Goat Cheese Pasta image

Inspired by the baked feta pasta that took the internet by storm, this recipe is similarly easy but uses creamy goat cheese and comes together in a fraction of the time, thanks to the Instant Pot®! We opted for a short, tubular pasta for this dish to capture a bit of the creamy sauce inside each piece. Top with a sprinkle of fresh basil and you have a bright and flavorful dish you'll want to make year-round.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound penne pasta
2 pints (20 ounces) cherry tomatoes
2 1/2 cups low-sodium vegetable broth
1/4 cup olive oil
1 teaspoon dried oregano
Pinch crushed red pepper flakes
4 cloves garlic, thinly sliced
Kosher salt
One 8-ounce log goat cheese
1/3 cup lightly packed fresh basil leaves, roughly chopped

Steps:

  • Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
  • Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

I have not made this yet, putting here for safe-keeping. I just saw the Neely's make this and it looked delicious! Time does not include letting the salad rest for 30 minutes, so plan ahead. From Food Network, Down Home with the Neely's.

Provided by Scoutie

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb bow tie pasta
1 lb asparagus, ends trimmed
olive oil, for drizzling
kosher salt
fresh ground black pepper
1 shallot, finely chopped
1 garlic clove, finely chopped
2 teaspoons Dijon mustard
1/2 lemon, zest and juice of
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
kosher salt
black pepper, freshly ground
1/4 cup fresh chives, thinly sliced
1 (4 ounce) container goat cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces.
  • Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper.
  • Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes.
  • Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl.
  • Drizzle with dressing and toss.
  • Add the crumbled goat cheese, toss and let sit for 30 minutes before serving.

Nutrition Facts : Calories 517.8, Fat 21.6, SaturatedFat 6.3, Cholesterol 78.8, Sodium 1067, Carbohydrate 63.5, Fiber 7, Sugar 3.8, Protein 20.5

PASTA WITH ASPARAGUS AND GOAT CHEESE



Pasta with Asparagus and Goat Cheese image

Asparagus and pasta dish.

Provided by Jesse Thompsen

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ (16 ounce) package whole grain spaghetti
1 pound asparagus, trimmed and chopped
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
¾ cup low-sodium chicken broth
4 ounces goat cheese
1 teaspoon lemon zest

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

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE



Roasted Asparagus with Lemon and Goat Cheese image

After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
½ cup Swanson® Vegetable Broth
3 ounces soft goat cheese, crumbled
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
  • Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g

CREAMY GOAT CHEESE AND ASPARAGUS FARFALLE



Creamy Goat Cheese and Asparagus Farfalle image

This recipe was given to me by my friend Gail. I believe she said she obtained it from Food and Wine Magazine. It is a lovely pasta dish that is both elegant and yummy. It may be served as a main dish or as a side dish to grilled meat or chicken.

Provided by Expat in Holland

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb farfalle pasta or 3/4 lb bow tie pasta
1/4 cup olive oil
1 red onion, small and finely diced
3/4 lb asparagus spear, sliced into 1-inch pieces
1/2 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
1 tablespoon lemon peel, grated
6 tablespoons goat cheese
1 tablespoon chives, snipped
1/2 cup parmesan cheese, grated
salt
pepper

Steps:

  • In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
  • In another large pot, cook pasta as directed. Drain.
  • Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
  • Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
  • Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
  • Add goat cheese and chives and toss to combine well.
  • Remove and plate pasta and top with parmsean.

Nutrition Facts : Calories 523.9, Fat 18.6, SaturatedFat 4.3, Cholesterol 11, Sodium 208.7, Carbohydrate 71.6, Fiber 5.1, Sugar 4.2, Protein 18.3

ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON



Roasted Asparagus with Goat Cheese and Bacon image

Categories     Brunch     Roast     Low Carb     Quick & Easy     Goat Cheese     Lemon     Bacon     Asparagus     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

6 bacon slices
2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
  • Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)

CREAMY PASTA WITH ASPARAGUS & PEAS



Creamy pasta with asparagus & peas image

Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 17m

Number Of Ingredients 5

250g fusilli or your favourite pasta shape
300g asparagus spear , woody ends removed, cut into lengths
175g frozen pea
zest and juice ½ lemon
100g soft cheese with chives

Steps:

  • Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
  • Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE



Baked Artichoke Pasta With Creamy Goat Cheese image

This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

Salt, as needed
1 pound fusilli, farfalle or other short pasta
2 tablespoons extra-virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 fat garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
8 ounces cream cheese (1 cup), cubed
6 ounces goat cheese, cubed
2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
2 cups canned fried onions
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 cup chopped fresh dill
1 teaspoon ground black pepper
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
  • Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
  • Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
  • Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

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From northernlightsfood.wordpress.com


GOAT CHEESE AND SHRIMP PASTA - WHAT'S GABY COOKING
2016-09-23 Reserve 1 cup of the pasta water and drain pasta in a colander and rinse with cold water. Set aside. Add 2 tbsp of olive oil to a large skillet over medium high heat. Sprinkle the shrimp with salt and pepper and the zest and juice of 1 lemon. Transfer the seasoned shrimp to the hot oil and cook, 2 minutes on each side, until pink and fully cooked.
From whatsgabycooking.com


PASTA PRIMAVERA WITH ASPARAGUS AND PEAS - AMERICAN HOME COOK
Toss with 2 tablespoons of butter and a splash of pasta water. Taste the pasta and add a pinch of salt if needed. 3. Meanwhile, arrange asparagus and peas in a 12-inch skillet, add 3 tablespoons of water and bring the water to a simmer on medium. Cook, uncovered, until water has evaporated, about 3-4 minutes.
From americanhomecook.com


GOAT CHEESE RAVIOLI WITH ASPARAGUS AND BROWN BUTTER - RECIPE
Gently slide the chilled or frozen ravioli into the water and cook until they float and are tender, 3 to 5 minutes. Meanwhile, melt the butter in a saucepan over medium heat, whisking occasionally, until the butter solids turn a light brown. Season with salt and add the asparagus. Drain the ravioli and toss with the asparagus and brown butter.
From finecooking.com


32 FRESH AND FLAVORFUL ASPARAGUS RECIPES | SOUTHERN LIVING
2 days ago Recipe: Oven-Roasted Asparagus. This asparagus recipe will become a go-to side dish because it calls for just six ingredients and is ready in 20 minutes, so you can use it any time you need a fast and easy asparagus side. For a bit of crunch, top the roasted asparagus with slivers of toasted almonds. 1 of 33.
From southernliving.com


CREAMY PASTA WITH ASPARAGUS AND MUSHROOMS - THEKITTCHEN
2019-05-06 As this Creamy Pasta with Asparagus and Mushrooms sits, it does soak up the sauce. If you plan on saving some for later, save some of the pasta water. It is best to add about 1/4 cup of the pasta water and a tablespoon or two of mascarpone to a skillet, and once that is warm add the leftover pasta. This will reheat the pasta and prevent it from ...
From thekittchen.com


25 GOAT CHEESE RECIPES THAT ARE TANGY & CREAMY - BON APPéTIT
2017-08-08 Charred Pear Sorbet with Goat Cheese "Snow". Don't worry about getting too much color on your pears—they will gain more caramel flavor …
From bonappetit.com


15 EASY GOAT CHEESE RECIPES - WAYS TO USE GOAT CHEESE | KITCHN
2020-06-30 10 / 15. Prosciutto-Wrapped Avocado with Goat Cheese and Arugula. Salty strips of prosciutto and lemony goat cheese are rolled around creamy avocado slices and peppery arugula for an appetizer that few can resist. Go to Recipe. 11 / 15. Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream.
From thekitchn.com


ROASTED ASPARAGUS WITH BALSAMIC AND GOAT CHEESE - VALERIE'S …
2022-04-01 Arrange the trimmed asparagus on a rimmed baking sheet, drizzle lightly with olive oil, and move the asparagus around with your hands to coat all of the spears. Season to taste with salt. Transfer the baking sheet to the oven and roast the asparagus until just barely fork tender, approximately 8 to 10 minutes.
From fromvalerieskitchen.com


ASPARAGUS, BACON, AND GOAT CHEESE PIZZA - RECIPE RUNNER
5 slices of bacon, cooked crisp and chopped. Kosher salt and fresh cracked black pepper for sprinkling on top of the pizza. Instructions. Preheat oven to 475° F. Roll out the pizza dough onto a greased baking sheet or a pizza stone. In a small bowl whisk together the softened goat cheese and Greek yogurt until smooth.
From reciperunner.com


ROASTED ASPARAGUS WITH LEMON & GOAT CHEESE - SWANSON
2014-03-19 Instructions. Set the oven to 425°F. Spray a roasting pan with vegetable cooking spray. Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth. Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.
From campbells.com


CREAMY BAKED ORZO WITH GOAT CHEESE RECIPE - FOOD & WINE
Directions. Preheat the oven to 375°. In a large pot of boiling salted water, cook the orzo until al dente. Drain. Meanwhile, in a large skillet, heat the olive oil. Add the onion and cook over ...
From foodandwine.com


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