Pasta With Goat Cheese Lemon And Asparagus Recipes

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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 GOAT CHEESE, LEMON, AND ASPARAGUS



Pasta with Goat Cheese, Lemon, and Asparagus image

Provided by Jill Silverman Hough

Categories     Pasta     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Goat Cheese     Lemon     Asparagus     Summer     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus sprigs for garnish
1 5-to 5 1/2-ounce log soft fresh goat cheese

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 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

LEMONY PASTA WITH GOAT CHEESE AND SPINACH



Lemony Pasta with Goat Cheese and Spinach image

This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Salt and pepper
3/4 pound spaghettini or spaghetti
4 ounces fresh goat cheese
10 ounces baby spinach (10 cups)
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cup toasted walnuts, chopped

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.

Nutrition Facts : Calories 503 g, Fat 16 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g

ARTICHOKE & LEMON PASTA



Artichoke & Lemon Pasta image

While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2-1/2 teaspoons salt, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 cups uncooked bow tie pasta (about 12 ounces)
3 tablespoons olive oil, divided
1 can (14 ounces) water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 cup crumbled goat cheese
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese

Steps:

  • Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS



Lemony Pasta With Asparagus and White Beans image

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

1 large lemon, plus more fresh lemon juice for serving
1 (15-ounce) can white beans, rinsed
1 shallot, finely diced, or 2 tablespoons finely diced red onion
3 garlic cloves (2 thinly sliced, 1 finely grated)
1/4 teaspoon red-pepper flakes, plus more to taste
Kosher salt
4 tablespoons extra-virgin olive oil
1 pound short pasta, such as campanelle, fusilli or farfalle
2 bunches asparagus (about 2 pounds), ends trimmed, stalks sliced into 1/2-inch pieces
2/3 cup coarsely chopped Italian parsley leaves
1/2 cup grated Parmesan, plus more for serving
Black pepper

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 GOAT CHEESE, LEMON, AND ASPARAGUS



Pasta With Goat Cheese, Lemon, and Asparagus image

I tried this for a 'meatless Monday' dinner. Just great. Fast and delicious. Serve with a crisp pino. Perfection.

Provided by TheBeave

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb fusilli
1 lb asparagus spear, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon grated lemon peel
2 teaspoons chopped fresh tarragon
5 1/2 ounces log soft fresh goat cheese

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.

Nutrition Facts : Calories 450.1, Fat 15.8, SaturatedFat 5.3, Cholesterol 11.9, Sodium 110.6, Carbohydrate 60.5, Fiber 4.1, Sugar 2.6, Protein 16.7

ASPARAGUS LEMON PASTA



Asparagus Lemon Pasta image

"This is a wonderful side dish alongside grilled meats," shares Donna Lascher of Sun Lakes, Arizona. Summery asparagus and citrus star in the refreshing accompaniment that's ready to serve in no time flat.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
6 tablespoons olive oil
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
4-1/2 teaspoons lemon juice
2 teaspoons Beau Monde seasoning
1/2 teaspoon dill weed
1/2 teaspoon grated lemon zest

Steps:

  • Cook pasta according to package directions, adding asparagus during the last 6 minutes; drain and rinse in cold water. Transfer to a large serving bowl. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat. Serve or refrigerate.

Nutrition Facts : Calories 164 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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.

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.

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

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LEMON ASPARAGUS PASTA {EASY + DELICIOUS} | LIL' LUNA
2021-03-30 Instructions. Cook pasta in boiling water for 6 minutes. Add asparagus and continue cooking until just tender (about 3-5 more minutes). Drain and return to the pot. In a medium bowl, whisk milk, mustard, flour, salt and pepper. Heat oil in a small saucepan on medium-high heat.
From lilluna.com


LEMON ROASTED ASPARAGUS WITH GOAT CHEESE RECIPE - MOTHER …
Directions. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine the chives, oregano, thyme, and pecans in a shallow dish and mix well.
From motherearthnews.com


PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS RECIPE | EAT YOUR …
Save this Pasta with goat cheese, lemon, and asparagus recipe and more from Bon Appétit Magazine, June 2009: Special Summer Party Guide to your own online collection at EatYourBooks.com
From eatyourbooks.com


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