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Recipe of the Week: Asparagus & Goat Cheese Pasta

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Recipe of the Week: Asparagus & Goat Cheese Pasta

Delicious pasta is one of my favorite types of food indulgences, and thus I try a lot of recipes. While I’m always up for a good traditional dish like a bologenese or pesto, I love how versatile sauces can be.

This recipe is  from my bestselling cookbook The Shredded Chef, and if you like goat cheese, you’re going to love it. The chicken broth and lemon add nice subtleties of taste but don’t overwhelm the cheese, and it all goes very nicely with the asparagus.




Calories Per Serving


Protein Per Serving

20 grams

Carbohydrates Per Serving

50 grams

Fat Per Serving

13 grams



8 ounces whole grain thin spaghetti

1 pound asparagus, with bottoms cut off

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1 can (14 ounce) low-sodium chicken broth

4 ounces goat cheese

1 teaspoon lemon zest

pinch of ground black pepper

1/2 cup Parmesan cheese, grated



Bring a large pot of lightly salted water to a boil and add the noodles, cook to package instructions.

Meanwhile, heat a large pan of lightly salted water to boiling over high heat. Add the asparagus and blanch in the boiling water for 3 minutes, or until they turn bright green. Remove and rinse under cold water to stop the cooking.

Heat a saucepan over medium-high heat, add the butter. Once the butter is melted whisk in the flour. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Mix in the goat cheese and lemon zest.

Add the spaghetti and asparagus to the pan and toss, covering the pasta in sauce. Serve with pepper and the Parmesan


What You Get to Eat

asparagus and goat cheese pasta

What did you think of this week’s recipe? Let me know in the comments below!

I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

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