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.
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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
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