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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.

 

Servings

4

Calories Per Serving

389

Protein Per Serving

20 grams

Carbohydrates Per Serving

50 grams

Fat Per Serving

13 grams

 

Ingredients

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

 

Instructions

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!

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  • Sebastian

    How long will it be good for? Can I keep it in the fridge for a couple of days?

    • Michael Matthews

      Definitely.

  • H2

    Sounds delicious, however, I don’t do wheat (gluten-free zone here), can I sub brown rice noodles for the wheat pasta and almond or coconut flour for all-purpose flour? How does this impact calorie count? Thanks!!

    • Michael Matthews

      Yup, that should work just fine! Check calorieking.com for the cals/macros!

  • Jonathon

    Just tried this recipe out tonight and it was surprisingly nice. Quite rich and creamy; the goats cheese and parmesan gives it a strong taste which I usually don’t like but it works for this dish.

    • Michael Matthews

      Thanks and same here! I’m not usually a fan of goat cheese but really like it here.

  • Aften Marie

    Just cooked this. I wasn’t sure with this being meatless, if it would be something my fiancé and I would like, but surprisingly it was very good. Definitely, gives variety to our meal planning.

    • Michael Matthews

      Great, I’m glad you two liked it! 🙂

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