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asparagus, goat cheese and lemon pasta.

I’m warming back up to pasta…

It used to scare me.

Darn you Mr. Atkins!

But in moderation (and especially with some of the whole wheat, brown rice options), pasta and I are getting reacquainted.

So here’s a tasty recipe I think you’ll enjoy that’s quick, simple and includes goat cheese (and no is the answer to your question, “will all her recipes include goat cheese? for heaven’s sakes!”).

Asparagus, Goat Cheese and Lemon Pasta

Adapted from Smitten Kitchen

(serves 6)

What You’ll Need:

1 pound bag spiral pasta ($1.25 at $1.25 per)

1 bunch asparagus, trimmed into 1-1 1/2 inches pieces ($2.99 at $2.99/lb)

1/4 cup olive oil ($.24 at $.08/tablespoon)

zest and juice of 1 lemon (free if you grow your own…or about $.40 per)

1 tablespoon tarragon (grow your own!…or about $.25)

5 ounces goat cheese, crumbled ($2.49/5 oz. at TJs)


Cook pasta to about 3 minutes shy of total cooking time.  Add asparagus and cook until firm but tender, about 2-3 minutes.  Drain pasta and asparagus, leaving 1 cup of pasta water.

Separately, combine olive oil, lemon juice, zest and tarragon in a medium bowl.  Add crumbled goat cheese.  Add the olive oil/goat cheese mixture to pasta and asparagus along with a little pasta water.  Toss until combined, adding a little more water as needed.  Season liberally with salt and pepper.

TOTAL:  $7.62 or $1.27 per serving.  Pair with a side salad and you’re good to go!


419 calories per serving

19 grams of fat

45 carbs

17 grams protein

2 grams fiber

8 Comments Post a comment
  1. What a great blog! I’m coming back when it’s time to menu plan! Thanks!

    July 2, 2011
  2. Ana #

    Made this dish and it was so good. Got the goat cheese from Costco and it was a great price. Added diced chicken breast, too. Thanks for the recipe!!

    July 26, 2011
  3. Amber #

    Made this dinner tonight and we enjoyed it! Thanks!

    March 25, 2012
    • Love it Amber! Let’s hang soon.

      March 25, 2012
  4. Jen #

    Much more successful night in the kitchen. LOVED this recipe and we have tons of leftovers. Perfect flavors, thank you!!!

    April 19, 2012
  5. Megan #

    I love all the goat cheese…so please don’t stop!!!

    April 23, 2012
    • Megan, I’m afraid I can never stop with the goat cheese. I’m totally an addict.

      April 23, 2012

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