Asparagus-Goat Cheese Pasta – a delicious recipe with asparagus, thin spaghetti, butter, flour, chicken broth, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
2
Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and the lemon peel.
3
Toss the spaghetti with the asparagus, sauce and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.
285
kcal
Calories
17
g
Fat
11
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound asparagus, 1/2 pound thin spaghetti, 1 tablespoon butter, 2 tablespoons all-purpose flour, and more.
Yes, Asparagus-Goat Cheese Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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