Pasta With Goat Cheese Lemon And Asparagus Recipe Epicuriouscom

PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS

Steps:

• Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
• Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
• Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

LEMON ASPARAGUS PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

PASTA WITH ASPARAGUS AND LEMON SAUCE

Steps:

• Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
• Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
• Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE

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.

ASPARAGUS, GOAT CHEESE AND LEMON PASTA

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 GOAT CHEESE AND ROASTED ASPARAGUS

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.

PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS

Steps:

• Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese. Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

PASTA WITH ASPARAGUS AND GOAT CHEESE

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.

PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS

Steps:

• Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes.
• Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
• Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
• Drain pasta and asparagus, reserving 1 cup cooking liquid.
• Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture.
• Toss to coat, adding more reserved liquid if dry.
• Season pasta to taste with salt and pepper.
• Transfer to shallow platter.
• Garnish with tarragon sprigs.

PASTA WITH ASPARAGUS, GOAT CHEESE, AND LEMON

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.

ASPARAGUS LEMON PASTA

Steps:

• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

GOAT CHEESE + PASTA + ASPARAGUS = YUM!

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.

LEMONY PASTA WITH GOAT CHEESE AND SPINACH

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
• In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS

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.

BAKED PASTA WITH ASPARAGUS, LEMON, AND MASCARPONE

Steps:

• Preheat the oven to 450°F.
• Spray a 9x13 pan with cooking spray.
• Heat a large pot of water to boil.
• Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well.
• Add fettuccine to boiling water and cook until al dente, about 10 minutes.
• While fettuccine is cooking, heat oil in a skillet, add scallions and saute 1 minute.
• Add asparagus, saute 1 minute.
• Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well; set aside.
• In a saucepan melt butter, add flour and mix well.
• Whisk in milk and stir until boiling, lower heat and cook until thickened.
• Remove from heat and stir in mascapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth.
• Season with allspice, cayenne, salt and pepper.
• Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl.
• For assembly:.
• Drain the cooked fettucine and return to pot.
• Stir in asparagus mixture, cheese sauce, toasted nuts and mix well.
• Pour into prepared pan, top with breadcrumb mixture.
• Bake uncovered 15-20 minutes until bubbling and golden; serve.

CREAMY GOAT CHEESE AND ASPARAGUS FARFALLE

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.

PASTA WITH LEMON, ASPARAGUS AND CHEESE

Steps:

• In a small skillet over medium low heat cook bacon and garlic and cook until garlic is golden and bacon is done. Remove from heat and add lemon juice, zest and thyme. Set aside.
• Prepare pasta according to package directions, but 4-5 minutes before pasta is done add asparagus. Remove 3/4 cup of water from pasta cooking liquid and add to bacon/garlic mixture. Drain pasta and then pour back into cooking pot.
• Stir in bacon mixture to pasta along with the cheeses. Toss.