Goat Cheese Pasta Asparagus Yum Recipes

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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 ASPARAGUS, GOAT CHEESE, AND LEMON



Pasta with Asparagus, Goat Cheese, and Lemon image

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

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

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

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

GOAT CHEESE + PASTA + ASPARAGUS = YUM!



Goat Cheese + Pasta + Asparagus = Yum! image

Hahah my friend gave me this recipe and in lack of any other name, she put this as the email subject line. Works for me :) Just a fair warning: make sure you like goat cheese before making this recipe as it is definitely the predominate taste.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb penne or 1 lb fusilli
1 lb slender asparagus spear (cut into 1- to 1 1/2-inch pieces)
1/4 cup olive oil
1 tablespoon grated lemon peel
1 tablespoon freshly chopped tarragon
1 (5 ounce) log soft fresh goat cheese
salt
lemon pepper
parmesan cheese

Steps:

  • Cook your pasta in a large pot of until it is almost tender. Add asparagus and cook until firm-tender, 2-3 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 inches.
  • 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 genersously with salt, lemon pepper, and parmesan.

AGNOLOTTI WITH SWEET PEAS AND GOAT CHEESE



Agnolotti with Sweet Peas and Goat Cheese image

Categories     Pasta Maker     Cheese     Herb     Pasta     Vegetable     Vegetarian     Dinner     Goat Cheese     Pea     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 20

Filling
1/2 cup heavy whipping cream for fresh peas or 3 tablespoons for frozen
1 tablespoon sugar
1 garlic clove, flattened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh green peas (from about 16 ounces in pods) or 1 1/4 cups frozen petite peas
1/4 cup soft fresh goat cheese (about 2 ounces)
2 tablespoons mascarpone cheese (italian cream cheese)
2 teaspoons chopped fresh thyme
Piedmontese pasta dough
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
6 large egg yolks
1 whole egg
1 1/2 teaspoons olive oil
2 tablespoons (about) water
3/4 cup (1 1/2 sticks) butter
Chopped fresh thyme
Parmesan cheese shavings

Steps:

  • For filling:
  • Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and purée until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.
  • For piedmontese pasta dough:
  • Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
  • Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
  • Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.
  • Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve.

GOAT CHEESE PASTA WITH ROASTED ASPARAGUS



Goat Cheese Pasta With Roasted Asparagus image

Make and share this Goat Cheese Pasta With Roasted Asparagus recipe from Food.com.

Provided by Cheri 911

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

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

Steps:

  • Preheat oven to 450°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.

Nutrition Facts : Calories 564.6, Fat 20.8, SaturatedFat 12.9, Cholesterol 46.8, Sodium 248.3, Carbohydrate 73.6, Fiber 7.3, Sugar 4.8, Protein 23.4

FETTUCCINE WITH CHERRY TOMATOES, GOAT CHEESE, AND HERBS



Fettuccine with Cherry Tomatoes, Goat Cheese, and Herbs image

Categories     Herb     Pasta     Tomato     Vegetarian     Goat Cheese     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/2 pound fettuccine
1/4 cup olive oil
1 tablespoon minced garlic
2 tablespoons minced fresh parsley leaves, or to taste, plus, if desired, parsley sprigs for garnish
2 tablespoons minced fresh mint leaves, or to taste
1 to 1 1/2 cups cherry tomatoes, quartered
3 ounces mild goat cheese such as Montrachet, crumbled (about 3/4 cup)

Steps:

  • In a kettle of boiling salted water cook the fettuccine until it is al dente. While the fettuccine is cooking, in a small saucepan heat the oil and the garlic over moderately low heat just until the mixture is hot and remove the pan from the heat. Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste. Divide the pasta between 2 plates and garnish it with the parsley sprigs.

PASTA WITH ASPARAGUS, GOAT CHEESE, AND LEMON



Pasta with Asparagus, Goat Cheese, and Lemon image

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 Allrecipes Member

Categories     Spaghetti

Time 30m

Yield 2

Number Of Ingredients 8

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

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

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